Ingredients for 4 Servings
- 300 g wels catfish fillet
- young Belgian endive
- Herb salt
- 60 ml STROH 40
- 90 g mountain salt
- 60 g granulated sugar
- 20 g whole mustard seeds
- 20 g whole coriander seeds
- 20 g whole peppercorns
- fresh thyme
- plums marinated in vinegar
- fresh ground elder leaves
- rapeseed oil
Preparation
- Remove the catfish fillet from skin and fat. Finely grind the mustard, coriander, and peppercorns in a mortar and mix with salt and sugar.
- Spread a thin layer of one-third of the brine on the bottom of a bowl.
- Place the catfish fillet on top and sprinkle with thyme.
- Apply the remaining brine on the surface and sides of the catfish fillet. Rub it in well.
- Finally, drizzle with STROH and marinate in the refrigerator for approximately 36 hours.
- Remove the catfish fillet from the brine and pat dry. Slice the catfish into thin slices.
- Quickly toss chicory leaves in rapeseed oil and season with herb salt.
- Arrange the catfish and chicory on plates with pickled vinegar plums. Garnish with fresh goutweed and a drizzle of rapeseed oil to finish.
