Catfish on parsnip puree and oriental Bulgur5 comments Feb 6th, 2011 | By Tobias | Category: Fish, Recipes
I figured I am not using parsnip enough which I see a lot lately at the market. I like this vegetable, but often I can’t think of what to do with it. This time was different. I wanted a sort of puree with my fish and the parsnip came in handy.
The Bulgur was a ready made mix that I got offered to try from the Austrian Bio food company Verival, that is sponsoring my German blog. The Bulgur was seasoned with crushed cashew nuts, cinnamon, clove, cardamon, nutmeg and paprika.
Preparation time: 5 minutes
cooking time: 20 minutes
- 28 oz catfish
- 2 large parsnips
- 4 tbsp cream
- 1 spring onion
- some flour
- a glass of white wine
- oriental Bulgur (Verival Mix)
- salt and pepper
- olive oil
The Bulgur I had just needed some boiling in water and then some time to rest, so I prepared it first.
Peel the parsnip, cut into pieces and boil in some water until soft.
Chop up the spring onion and fry in a pan with some oil. Add the boiled parsnip and the wine. Let it boil for a few minutes so the alcohol can evaporate. Now add the cream and puree with a immersion blender. Season with salt and pepper to taste.
Season the fish with salt and pepper then roll in flour. Fry in olive oil on each side for 3 minutes.
Serve the fish on the puree with the Bulgur.