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🍽️ Waller (Wels) fillets in peanut crust with asparagus

648 kcal · 30 min · 4 servings

Ingredients

• 4 Wels fillets à approx. 180 g (skinless, ready for cooking)
• 150 g peanuts (unsalted and unroasted)
• 2 eggs
• 2 tbsp flour
• 2 tbsp mustard
• 2 tbsp crème fraîche
• 2 tbsp oil
• salt
• pepper (from the mill)
• 2 bunches asparagus

Instructions

1. 1. Peel the lower third of the asparagus.
2. 2. Cut the asparagus in half.
3. 3. Cook the asparagus in boiling salted water for approx. 10 minutes.
4. 4. Finely chop the peanuts.
5. 5. Whisk the eggs with the mustard and crème fraîche until smooth.
6. 6. Season the egg mixture with salt and pepper.
7. 7. Wash the catfish fillets.
8. 8. Pat the fillets dry with a kitchen towel.
9. 9. Coat the fillets in flour.
10. 10. Dip the floured fillets into the egg mixture.
11. 11. Press the fillets into the chopped peanuts.
12. 12. Make sure the fillets are completely covered with peanuts on all sides.
13. 13. Grease a baking tray with oil.
14. 14. Place the breaded fillets on the tray.
15. 15. Preheat the oven to 180°C fan-assisted.
16. 16. Bake the fillets in the oven for approx. 15 minutes.
17. 17. Let the asparagus drain.
18. 18. Toss the asparagus in 1 tbsp of butter if desired.
19. 19. Serve the fillets on top of the asparagus.

Nutrition per serving

• kcal: 648
• Protein: 44 g · Fett/Fat: 46 g · Carbs: 15 g