Catfish in cream sauce
4 servings
45 minutes
Zubatka in creamy sauce is an exquisite dish that combines the delicate texture of fish with the rich flavor of creamy sauce infused with hints of seaweed. Zubatka, lacking a pronounced taste, absorbs the complex aromas of broth and cream, creating a harmonious balance. A light preliminary salting helps retain the fish's juiciness, while gentle stewing leaves it slightly undercooked, adding a special delicacy to the dish. White pepper adds subtle spicy accents that highlight the creamy base. The dish pairs wonderfully with vegetables, providing lightness and freshness. Inspired by maritime traditions, it is perfect for a leisurely dinner where one can enjoy complex flavors and textures. This masterpiece of author cuisine can surprise and delight even the most discerning gourmets.
1
Cut the fish across and soak it in salted water. For 2 liters of water, 5-6 tablespoons of salt are needed.
- Catfish: 500 g
- Salt: 5 tablespoon
2
Meanwhile, pour cream into a deep pan. Reduce it by half, add strong fish broth. Bring to a boil and add seaweed. Remove from heat and let it steep. The sauce should be rich and concentrated because the zubatka has no strong characteristic flavor but can absorb it.
- Cream: 750 ml
- Fish broth: 1 l
- Dry seaweed nori: 5 g
3
Blend the sauce and pour it back into the pan.
- Cream: 750 ml
4
Remove the fish from the salt solution and lightly fry over high heat. Place the fish and simmer on low heat until cooked. No need to salt, the fish is already salty, but you can add white pepper. The fish should be slightly undercooked, a bit raw in the middle. Serve with vegetables and drizzle the fish with sauce.
- Catfish: 500 g
- Vegetable oil: 50 ml
- Ground white pepper: to taste