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Wels Catfish Fillet with Krautfleckerln (cabbage and noodles) and red wine mustard sauce Recipe
Wels Catfish Fillet with Krautfleckerln (cabbage and noodles) and red wine mustard sauce
Christian Petz, Palais Coburg, Autriche
Christian Petz, Palais Coburg, Autriche
Flavors of Austria
Total time: less than 15 minutes
Preparation and cooking time: Under an hour
Difficulty: Easy
Chef's Note
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
- Thyme
Mustard sauce
- 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
- Butter
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

  1. Peel and mince the shallots; sweat them in a little butter until translucent. 
  2. Deglaze the skillet with the wine and Port; reduce until the liquid has evaporated.
  3. Add the chicken stock and reduce by half. 
  4. Blend in the crème fraîche and mustard; strain, season with salt and pepper. Set aside.

Preparing the "casserole" (cabbage and noodles)

  1. Wash the cabbage and cut into small cubes; cook in boiling water with a little salt until very tender and no longer crunchy. 
  2. Drain; refresh in ice water to fix the color; drain again. 
  3. 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.
  4. When the shallots are translucent, add the chicken broth; add the bay leaf and simmer for a few minutes. 
  5. 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. 
  6. Roll out the pasta; cut into small squares; cook in boiling salted water for about 2 minutes. 
  7. Toss the cabbage quickly in butter to coat; add the chicken stock, then the noodles and parsley. 

Preparing the fish

  1. 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.
  2. 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.
  3. 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. 


  1. Place the cabbage and noodle mixture onto serving plates. 
  2. Place a fillet of fish on top. 
  3. Reheat the sauce, whisking it to make it foamy. Pour over the noodles. 

I suggest a few sautéed bacon pieces for garnish.

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