Catfish with robust seasoning

How about a sophisticated appetizer featuring catfish fillet and young chicory? The tender catfish fillet is marinated in an aromatic brine infused with STROH 40 and selected spices. The young chicory provides a crisp and refreshing contrast.

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



  • 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.


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