Catfish with carrot cream, maize and hazelnuts is an appetising way to serve a repulsive looking fish.
Catfish – or seawolf – is a common fish off the coasts of Scandinavia and the British Isles, where they are also known as scotch halibut or Scarborough woof. It is less expensive than cod and haddock and therefore often used in fish and chips or dried stockfish. The meat is a little darker and more textured than cod, but the fish can still be dressed up elegantly as this recipe for catfish with carrot cream, maize, hazelnuts and balsamico goes to show.
For the catfish
800 g catfish fillets
Olive oil, salt and pepper
For the carrot cream
50 ml white wine
50 ml white wine vinegar
50 ml water
Sugar, salt and a sprig of rosemary
For the balsamico sauce
50 ml balsamic vinegar
50 ml water
1 tbsp honey
Salt to taste
100 g maize corn
Start by making the carrot cream
Peel and slice the carrots
Boil the carrot slices in white wine, water and vinegar with a pinch of sugar, salt to taste and a sprig of rosemary.
Drain and blend the carrots using as much of the liquid as necessary to produce a thick cream.
Boil balsamic vinegar with water and honey to a thick syrup. Add more salt, water or honey to adjust the taste.
Toast the hazelnuts in a warm oven at 200 C / 392 f for 10 minutes to accentuate the taste
Rub the skin of the toasted hazelnuts and chop them.
Pour boiling water over the maize and let them rest until tender.
Heat the olive oil in a large grub pan and cook the catfish fillets 2-3 minutes on each side.
Paint a line of balsamic sauce on four plates.
Arrange the catfish with carrot cream dots and a sprinkle of maize corn and toasted hazelnuts, before serving.