🍽️ Waller fillets with crispy potato crust and beer cream sauce

Name: Waller fillets with crispy potato crust and beer cream sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g potatoes; salt; 2 tbsp butter; 1 egg; pepper (from the mill); nutmeg (freshly grated); 600 g catfish fillet (4 pieces); 2 tsp lemon juice; 100 g whipping cream; fat (for the baking sheet); 1 shallot; 1 garlic clove; 300 ml wheat beer; vermouth (to taste); 1 bay leaf; 1 tsp caramel color; 1 tbsp butter

680 kcal · 30 min · 4 servings

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Ingredients

200 g potatoes
salt
2 tbsp butter
1 egg
pepper (from the mill)
nutmeg (freshly grated)
600 g catfish fillet (4 pieces)
2 tsp lemon juice
100 g whipping cream
fat (for the baking sheet)
1 shallot
1 garlic clove
300 ml wheat beer
vermouth (to taste)
1 bay leaf
1 tsp caramel color
1 tbsp butter

Instructions

1. Wash the potatoes thoroughly.
2. Boil the unpeeled potatoes in salted water for about 30 minutes.
3. Drain the cooking water and let the potatoes steam dry.
4. Peel the cooled potatoes.
5. Press the potatoes through a potato ricer into a bowl.
6. Let the potato mixture cool down completely.
7. Peel the shallot and the garlic.
8. Finely chop the shallot.
9. Place the chopped shallot, garlic, beer, vermouth, sugar coloring (caramelized sugar sauce), and bay leaf into a pot.
10. Bring the mixture to a slow boil.
11. Simmer the liquid over medium heat until it has reduced by half.
12. Preheat the oven to 200 °C conventional heat (or 180 °C fan-forced).
13. Pour the melted butter into the cooled potato mixture.
14. Season the mixture with salt, pepper, and grated nutmeg.
15. Separate an egg into yolk and white.
16. Stir the egg yolk into the potato mixture.
17. Whisk the egg white with a pinch of salt until semi-stiff.
18. Gently fold the beaten egg white into the potato mixture.
19. Pat the waller fillets dry with kitchen paper.
20. Season the fillets with lemon juice, salt, and pepper.
21. Spread the potato mixture evenly over the fish fillets.
22. Place the topped fillets on a greased baking sheet.
23. Bake the fillets in the oven on the upper rack for about 20 minutes.
24. Remove the fillets when the potato tips are lightly browned.
25. Strain the beer stock through a fine sieve into a clean pot.
26. Press the residues in the sieve only slightly to avoid getting too much cloudy liquid.
27. Pour the cream into the strained liquid.
28. Let the sauce reduce briefly.
29. Finally season the sauce with salt and pepper.
30. Cut the butter into small pieces.
31. Mix the butter pieces into the warm sauce using a hand blender.

Nutrition per serving

kcal: 680
Protein: 42 g · Fett/Fat: 38 g · Carbs: 32 g