Ingredients: serves 4
1 1/3 lb/60 dkg boneless African catfish filet, salt, 2 heaping tablespoon all-purpose flour, 6 tablespoon cooking oil, 1 large onion (1 heaping tablespoon onion cream), 3 1/2 oz/1 dl white wine, pinch of ground black pepper, 1 bay leaf, 1/2 cup parsley, 2 carrots, 1 parsley root, 1 taspoon mustard, pinch of granulated sugar, 1/2 lemon, 2 tablespoon capers, 5 1/4 oz/1 1/2 dl sour cream

Slice the catfish filets flat into 4 large or 8 small pieces (i.e. make them thinner – Trans.) and salt them. Dredge them in flour and sauté in a wide skillet in half the oil, about 3 minutes on each side. Drain and set aside. Wash and dry the skillet. Heat
the remaining oil and quickly sauté the chopped onion. Add half the wine, pepper, and toss in the
bay leaf. Add a little water, salt, and cook on low heat, covered, for 10 minutes. If using onion cream cook it just 1-2 minutes. In the meantime, mince the
parsley, cut the cleaned carrots and parsley root into julienne sticks. Add to the onion, season with the mustard, sugar, lemon juice, and stir in the drained capers. Add a little water, cover, and continue cooking under low heat about 15 minutes. It is done when the vegetables are still a bit crunchy. Blend the sour cream smooth with the remaining flour, about
1 tablespoon, and the 1 1/3 oz/ 1/2 dl reserved wine to thicken the broth. When ready, place the cooked fish on top, cover for a few minutes until it heats through. Serve with spaghetti.

Preparation time: 1 hour
Calories per serving: 447 (without side dish)
Skill: Easy to prepare