Austrians love poppy seeds. On bread buns, so called Mohnflesserl, in desserts, Mohnnudeln, Mohnzelten, Mohntorte. No worries, the poppy seeds that we use are not fit to carry you away in an opium cloud. Instead they taste really good.
One of our signature dishes has and will be catfish with poppy seed miso. Here the easy variante for a quick meal.
For 2 people:
2 small catfish fillets (or one large fillet)
Potatoes (red-skinned ones look beautiful)
2 tsp poppy miso from Luvi
3 cloves garlic
1 carrot
1 large leafy vegetable (kale, black cabbage, Brussels sprouts, flower sprouts)
1 lemon (zest and juice)
Instructions:
Prepare the Fish:
Rub the catfish with poppy miso and let it marinate for 30 minutes.
Cook the Potatoes:
Boil the potatoes in salted water until tender, then peel.
Prepare the Vegetables:
Slice the garlic and carrot thinly.
For the leafy vegetable, preparation varies:
Blanch Brussels sprouts for about 4 minutes.
Finely chop kale and black cabbage.
Flower sprouts can be left whole and cook quickly.
Cooking the Vegetables:
Heat olive oil in a large pan, then sauté the garlic, carrots, and leafy vegetables until they start to brown.
Add a little water to steam the vegetables until they are tender but still have some bite.
Remove the vegetables from the pan and set aside.
Cooking the Fish:
Add more olive oil to the pan, place the catfish fillets in, and lightly salt them.
Cook for 3-4 minutes on the first side, then carefully flip and salt the other side.
Add the cooked potatoes and the vegetable mixture back to the pan.
Grate lemon zest over the dish and evenly distribute the lemon juice.
Final Touch:
Let everything cook together for about 5 minutes to meld the flavors.
Serve:
Plate the catfish with the vegetable and potato mixture.
Enjoy your meal!
Comentarios