Wels Catfish Fillet with Krautfleckerln (cabbage and noodles) and red wine mustard sauce Recipe
Flavors of Austria
Total time: less than 15 minutesPreparation and cooking time: Under an hour
Cabbage, noodles... This dish is simple, you'll say, almost rustic - but the sauce flavored with purple mustard and red wine adds a dimension of taste that elevates this recipe to a new level of refinement.
Ingredients for 4 servings
For the fish
- 4 fillets of Wels Catfish, 140 g / 5 oz. each, skin on
- Salt and pepper
- Lemon juice
- Flour, olive oil, butter
- 1 clove of garlic
- 2 French shallots
- 60 ml (1/4 cup) red wine
- 60 ml (1/4 cup) Port
- 300 ml (1 1/4 cup) chicken stock
- 1 tbsp. crème fraîche
- 1 tbsp. purple mustard
- Salt and pepper
Krautfleckerln (cabbage and noodles)
- 100 g (3 1/2 oz.) Spitzkraut - a slender variety of green Cabbage from the white cabbage family
- 1 French shallot
- 30 g (1 oz.) Speck
- Salt, butter
- 1 tbsp. sugar
- 60 ml (1/4 cup) chicken stock
- 1 bay leaf
- 1 tbsp. parsley
- 1 tsp. cornstarch
- Pepper, minced garlic, ground cumin
- A drizzle of vinegar
- 200 g (7 oz.) ravioli dough or other fresh pasta (purchased)
Preparing the sauce
- Peel and mince the shallots; sweat them in a little butter until translucent.
- Deglaze the skillet with the wine and Port; reduce until the liquid has evaporated.
- Add the chicken stock and reduce by half.
- Blend in the crème fraîche and mustard; strain, season with salt and pepper. Set aside.
Preparing the "casserole" (cabbage and noodles)
- Wash the cabbage and cut into small cubes; cook in boiling water with a little salt until very tender and no longer crunchy.
- Drain; refresh in ice water to fix the color; drain again.
- Mince the shallots; cut the speck into small cubes; brown a spoonful of sugar in a dry skillet; add the shallots and speck and cook over low heat.
- When the shallots are translucent, add the chicken broth; add the bay leaf and simmer for a few minutes.
- In a small bowl, dissolve 1 tsp. cornstarch in a little water; blend into the sauce to thicken it lightly. Season with salt, pepper, cumin, minced garlic and a dash of vinegar.
- Roll out the pasta; cut into small squares; cook in boiling salted water for about 2 minutes.
- Toss the cabbage quickly in butter to coat; add the chicken stock, then the noodles and parsley.
Preparing the fish
- Be sure to remove all bones from the fillet; lightly score the skin in a crisscross pattern; season the flesh side with salt, pepper and lemon juice; dip in flour.
- Heat a little oil in a skillet; cook the fish on one side only (skin side down) for about 1 minute or until the floured skin browns.
- Add 1 tbsp. butter, the minced garlic and thyme; turn the fillets; drizzle with melted butter and cook for 1 minute. Place the fillets on parchment paper to dry.
- Place the cabbage and noodle mixture onto serving plates.
- Place a fillet of fish on top.
- Reheat the sauce, whisking it to make it foamy. Pour over the noodles.
I suggest a few sautéed bacon pieces for garnish.
More recipe ideas
Hints & Tips