Marbled catfish with fish mashed potatoes and marinade
4 servings
45 minutes
Marble catfish with fish potato puree and marinade is an exquisite dish of Russian cuisine that combines the tenderness of fish with the rich flavor nuances of aromatic sauce. The origins of this recipe stem from the traditions of using freshwater fish in Russian gastronomy. Catfish, with its dense texture and rich taste, is perfect for frying to a golden crust. The potato puree, enriched with cod fillet and butter, acquires a velvety consistency and a pleasant marine hue. The marinade made from shallots, carrots, and tomatoes, seasoned with cloves and star anise, brings a balance of sweetness and spiciness that harmoniously reveals the flavor of the fish. The dish pairs wonderfully with a glass of white wine and will be a true decoration for a family or festive dinner.
1
For the puree, boil the potatoes. Poach the cod fillet in salted water. Mash the potatoes, mixing in the cod segments and 100 g of butter. Season with salt and pepper.
- Potato: 300 g
- Cod fillet: 100 g
- Butter: 130 g
- Ground black pepper: to taste
- Salt: to taste
2
For the marinade, cut young carrots into julienne, that is, into fine strips.
- Carrot: 150 g
3
Fry together with finely chopped shallots in olive oil, adding cloves, star anise, and bay leaf (the bay leaf can also be pre-roasted in a dry pan).
- Shallots: 75 g
- Olive oil: 3 tablespoons
- Carnation: 1 piece
- Anise (star anise): 1 piece
- Bay leaf: 1 piece
4
In a separate pan, sauté peeled and diced tomatoes in olive oil; once cooked, strain through a sieve to remove the seeds.
- Olive oil: 3 tablespoons
- Tomatoes: 75 g
5
Transfer the tomatoes to the onions and carrots (removing cloves, star anise, and bay leaves) and simmer for about ten minutes. Add salt and pepper.
- Ground black pepper: to taste
- Salt: to taste
6
Heat olive oil in a frying pan. Place the catfish fillet skin-side down in the hot pan. Fry until cooked, without disturbing the fish too much - you can only slightly move the pan or shift the fillet to prevent sticking. Season with salt and pepper.
- Catfish fillet: 2 pieces
- Olive oil: 3 tablespoons
- Ground black pepper: to taste
- Salt: to taste
7
3 minutes before removing from heat, place a 15-gram cube of butter on top. Serve the fried catfish with mashed potatoes and marinade, which can be placed on the fish or beside it.
- Butter: 130 g