INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE
FOR THE CATFISH
Bring the salted water to a boil with the slices of lemon. Peel and chop
the celeriac with a stainless steel knife (celery root oxidizes quickly
when in contact with iron). Add the celery root to the water and simmer
covered, over medium heat for 15 minutes or until tender.
While the celeriac is cooking, peel the carrots and cut them into 1/4-inch
dice; cut the zucchini into 1/4-inch dice. With a slotted spoon, remove the
cooked celeriac to a bowl and bring the water back to a boil. Add the
carrots and boil, uncovered, for 1 minute; add the zucchini and continue
boiling for 45 seconds. Drain the carrots and zucchini and reserve them for
later.
In a blender or food processor, puree the cooked celeriac with the fish
stock and cream and season with salt and pepper to taste; transfer to a
clean saucepan and over low heat bring back to a simmer. Season the sauce
with lemon juice to taste.
In a 10-inch skillet over medium heat, heat the oil and butter. Dredge the
catfish in flour and shake off any excess. When the butter and oil are hot,
add the filets and saut., over medium heat, uncovered, for about 5 minutes
per side or until cooked through.
While the fish is cooking, bring 1 cup of water to a boil. Add the carrots
and zucchini and turn off the heat; this will reheat the vegetables without
cooking them further.
To serve, remove the fish and blot off excess fat with a paper towel and
set each fish filet in the middle of a plate. Spoon the sauce around the
fish. Drain the carrots and zucchini, pat them dry and sprinkle over the
sauce. Serve immediately.
Converted by MC_Buster.
Per serving: 1341 Calories (kcal); 128g Total Fat; (81% calories from fat);
12g Protein; 54g Carbohydrate; 357mg Cholesterol; 422mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 1/2 Fruit;
25 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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