Upscale catfish recipes

One of the main ingredient of this catfish recipe is fennel. By the way the name “fennel” went from latinic foenum, that means a variety of aromatic hay. It is good in combination with fish, especially with mackerel, herring and salmon. For another thing youcan add dry fennel to firewood in brazier to give an original taste to fish.

Ingredients:

• 1 kg catfish fillet
• 400 g fennel
• 4 tomatoes
• 2 lemons
• 8 dill twigs
• 4 tsp olive oil
• a pinch of ground true star anise
• 4 raw smoked ham slices

Cooking time:   1 hour.

Praparation:
Cut fennel into two parts lengthwise and then slice. Cut tomatoes into two parts, remove seeds, chop the tomatoes flash into small cubes. Grater true star anise and put a pinch of anise to fennel. If you do not like anise or fennel smell you may replace them with smallage and caraway or any other spices you prefer. Then you should cut smallage halms into 10 sm long parts, and slice lengthwise. Add ground caraway. And futher follow the recipe.

Wash dill twigs, dry with paper towel and break large. Put the half of dill into fennel and lay the second half aside.

Cut two parallel pieces of skin at the top and bottom of lemon, place the lemon vertically and cut all skin with outer membrane from top downward. And then cut lemon flash out with no inner membranes. Put the half of lemon flash into fennel salad and lay the second half aside.

Mix olive oil and tomato cubes, season with peper and salt and add the rest of dill. Stir the flavour quick once more.

Preheat the oven upto 200 C. if you use aeroconvectional oven, preheat it upto 180 С.

Cut catfish fillet into 10-12 sm morsels. Enfold each fillet into ham slices like a roll. You can use bacon slices instead of raw smoked ham slices. In this case put them overlapped to cover the fish completely.

Preheat small pan. Pour a little olive oil. Roast the fish-n-ham rolls all round. Place the pan with catfish into the preheated oven and leave for 7 min.

Add the rest of lemon flash to tomato and olive oil mixture, stir well. Lay 2 tbsp of the blend aside, and put the rest to the fenell salad.

Cut the cooked fish catty-corner into 1 sm thiсk pieces. Use only very sharp knife, or the fish will crumble.

Prepare serving plates, lay the fennel salad out, lay the fish pieces circle-wise over the salad. And spread the rest of olive-tomato flavour evenly over the fish.

You can use some flavour for decoration – dab it on a plate surface around the salad in markedly careless way.

Small pies is a traditional Ukrainian kitchen dish, wich is always served on Christmas and  New Year. Whould you like to cook small pies using this holiday catfish recipe.

You will need:

• 400 g. flour
• 3 tbsp oil
• 25-30 g. yeast
• 300 g. catfish fillet
• 300 g. salmon
• ground black pepper
• 1 tbsp rusk flour
• salt
• sugar
• tea

Cooking time: 3 hour.

Preparing:
For cooking small pies according to this holiday baking recipe mix a lenten dough. First mix a sponge dough using 200 g. flour, 160 g. water and yeast. When the sponge dough rises add salt, sugar, oil, 200 g. more flour and smash the dough till it stops sticking to your hands. Let the dough to rise twice. Roll the dough into thin sheet and cut disks with cup or glass.

Put catfish fillet farce and a bit of salmon on each dough disk. Pinch pies edgings, but leave a break in the middle. Lay the small pies out on oiled baking sheet and let them rise in warm place during 15 min. Spread each small pie with strong sweet tea and sprinkle with rusk flour. Bake small pies in good preheated oven.

The holes in upper part of pies serve for pouring fish cook water inside it during lunch. Small pies are usually served with fish broth or soup.

Have a nice meal!

Here is one more catfish recipe, which you can use on holydays or every day.

Ingredients:

• 1 kg catfish fillet
• 3 large onions
• 2 middle carrots
• 3 glass fish cooking water
• 2 tbsp tomato paste
• flour
• oil
• ground black pepper
• sugar
• salt

Cooking time: 1 hour.

Preparation:

Wash and dry catfish fillet, cut into serving parts. Salt and pepper to your liking. Preheat a frying pan, pour some oil and roast the fish from both sides.
Then cook the sauce: peel onion and cut it large. Clear carrot and grater it. Saute the onion with oil and a little bit sugar. Then add the carrot and keep frying for a few minutes. Put 2 tbsp tomato paste into vegetables, mix and smother for 2 minutes. Pour fish cooking water, and simmer for 15 minutes.
Lay the fish to plates, pour sauce and let it cool down.

You can decorate the dish with greens. They are very usefull, because they contain much vitamins and provitamins like С, А, В, В2, РР, К.

Bon appetit!

This is and old russian zander and catfish recipe.

What you need:

• 2 kg zander
• 1 kg sheat-fish
• 1  root of parsley
• 3 bay leaves
• 10 pea of white pepper
• 200 g leeks
• 300 g onion
• 100 g shallot
• 150 g olive oil
• 900 g canned tomatoes without skin
• 300 g fennel
• 300 g tomato paste
• 200 g potatoes
• saffron
• 50 ml wine vinegar
• Several branches of dill

Cooking time: 1 hour.

What to do:

To wash the fish, clean, share until fillets on the skin, cut big chunks. To scald the heads and bones with boiling water. To clean vegetables. The bones, heads, the residue of vegetables pour 6 litres of cold water. Add the root of parsley, bay leaves and white pepper. Bring to a boil

ing, diminish the fire. Cook 30 minutes, removing the foam. To strain.

Canned tomatoes, cut into cubes. The whole onion and fennel cut straw and  to fry on olive oil. Add tomato paste, tomatoes and bring to a boiling, add a little saffron.

The finished soup except 1 litre, to join

with a mass of vegetables, to  bring into boiling and remove from the  fire. Get cold. Fillet miss in the remaining broth for 1 minute. Potatoes cut into large chunks, to boil it  until it will be  ready in 1 liter of water with vinegar, with the addition of salt, pepper and saffron.

To  serve the fish soup in tureen and potatoes and fish – separately on a plate, decorated  with dill. Eat this dish, adding a little fish soup in a bowl with the fish and potatoes.

Have a nice meal! Russians say “Priyatnogo appetitah!”

This original catfish recipe you can use not only during Advent fast. Such a delicious dish will adorn your everyday menu. So let’s start cooking our snack.

Viands:

• 500 g. catfish fillet
• 2 tbsp vegetable oil
• 2 tbsp flour
• 50 g. bunching onion
• pepper

For marinade sauce:

• 3 carrots
• 3 onoins
• 1 smallage
• 1 glass tomato paste
• 300 g. vegetable or fish cook water
• 1/2 glass vegetable oil
• 1 glass 3% vinegar
• 1 tbsp sugar
• pepercorn
• bay leaf
• cloves
• cinnamon

Cooking time: 1 hour.

Preparing:

First we have to prepare marinade. To this effect cut smallage into sticks, carrot into pats and onio

n into rings or half-rings. Saute the vegetables in oil, add tomato paste and go on saute for 10-15 min. Then pour in vineger, fish cook water, put salt, sugar, pepercorn, bay leaf, cloves, cinnamon and boil for

15-20 min. Cool down the cooked marinade sauce.

Stake catfish fillet, salt, peper and bread it in the flour, then fry with vegetable oil. When the fish cools down, put it into ceramic crockery, pour the marinade sauce over and place into refrigerator. Strew bunching onion over the catfish when served.

Enjoy your meal!