| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 22g | 8g | 3g |
| sugars | fibre | protein | salt |
| 1g | 0g | 27g | 0.9g |
Why I Love Swiss Lake Biel Catfish with Horseradish Sauce
When I first stumbled upon the delightful dish known as Lake Biel Catfish with Horseradish Sauce, it was like discovering a hidden gem in the culinary world. Growing up in California’s sunny valleys, I’ve always had an affinity for fresh, healthy, and straightforward dishes. This Swiss-inspired recipe, however, offers an enchanting blend of freshness from the catfish and a tangy kick from the horseradish that complements the fish beautifully. It’s light yet flavorful, making it a perfect addition to my repertoire of healthy and comforting meals.
A Blend of Cultures
The reason I cherish this recipe so much is the remarkable blend of cultural influences it carries. Living and cooking in a region known for its vineyards and avocados, I am continually inspired by how different cultures interpret “fresh” and “simple” foods. The freshness of the catfish in this recipe takes me back to the California coast, albeit with a Swiss twist. The West Coast health-consciousness meets European sophistication in such an effortless way that it feels like a natural fusion.
Drawing inspiration from chefs like Rick Stein who are masters of combining local ingredients with international techniques, this dish became a must-try for me. Stein’s approach to seafood and simplicity has always resonated with me, and incorporating horseradish into a creamy sauce was a revelation that made a lasting impression.
A Special Comfort
The Lake Biel Catfish with Horseradish Sauce is also incredibly comforting. As a mother of three adopted children, finding meals that can bring the family together around the dinner table is immensely fulfilling. This recipe manages to capture the essence of a comforting meal without being overly rich or indulgent.
Similar to classic seafood dishes like Sole Meunière or Trout Amandine, this catfish recipe offers a hearty yet delicate profile. The horseradish sauce adds an unexpected zing that elevates the catfish to a gourmet level while still being approachable for younger taste buds. And if you’re looking for pairings, consider serving this dish with a fresh green salad or steamed asparagus to round out the meal.
The combination of white wine, fresh herbs, and horseradish produces a flavor that’s as sophisticated as it is simple, which is why I keep revisiting this recipe time and time again. Whether you’re in need of a quick weeknight dinner or a showstopping dish for guests, Lake Biel Catfish with Horseradish Sauce is always a winning choice.
What You’ll Need
- 6 catfish fillets (6-8 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon, sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup white wine
- 1/2 cup fish stock
- 1/2 cup heavy cream
- 2 tablespoons grated fresh horseradish
- 2 tablespoons butter
- 1 tablespoon flour
Method
Step One: Preparing the Catfish
Preheat your oven to 375°F (190°C). Rinse the catfish fillets under cold water and pat them dry with paper towels. Brush both sides of the fillets with olive oil and season evenly with salt and black pepper.
Step Two: Baking the Catfish
Arrange the catfish fillets in a single layer on a baking sheet. Place lemon slices on top of each fillet. Sprinkle chopped parsley over the fillets. Pour white wine and fish stock around the fillets to keep them moist during baking. Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
Step Three: Making the Horseradish Sauce
While the catfish is baking, melt butter in a small saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually add the heavy cream, whisking constantly to avoid lumps. Add the grated fresh horseradish and continue whisking until the sauce thickens, about 3-4 minutes. Season with additional salt and pepper to taste.
Step Four: Serving
Once the catfish is cooked, transfer the fillets to serving plates. Drizzle each fillet with the horseradish sauce. Garnish with additional parsley if desired. Serve immediately and enjoy your Lake Biel Catfish with Horseradish Sauce.
