Danube Waller with Kipflern and Broad Beans

For the Danube Waller with Kipflern and broad beans, soak lentils separately for 2 hours and cook separately in water until al dente. Boil peeled potatoes in salt-cumin water for about 15 minutes until soft and keep warm. Fry the drained lentils with the cleaned broad beans in a little olive oil with finely chopped savory, salt and pepper and keep warm.

Cut the catfish into portions and cut the skin finely with a razor blade or sharp knife, season the lower side well with salt, pepper and wasabi paste and sear in olive oil on this side first. To do this, roughly crush the cooked kipfler with the palm of your hand and fry in hot clarified butter until crispy. Add to fish fillets and fry briefly until fillets are cooked but still nice and juicy inside. (Or finish cooking in the preheated oven at 200°C for about 3 minutes, while repeatedly basting with olive oil).

Lift everything out, drain on paper towels and keep warm. For the sauce, finely chop the garlic and lightly brown in some lard. Deglaze with stock and jus and reduce by half. Season with lime juice and stir the cold butter into the sauce, but do not boil any more. Place Kipfler on warmed plates, sprinkle with the lentil vegetables and arrange the Donauwaller on top, skin side up. Drizzle with sauce and sprinkle with horseradish.

Preparation Tip:

Danube catfish, also called catfish, is characterized by its pithy, aromatic meat, which, however, can sometimes be quite fatty. Therefore, it is advisable to always season the fish spicy and hot. Simple, but good in this respect is also the steam cooking: Place catfish fillets in the steamer insert, boil water with apple cider vinegar and steam.

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