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400 g. Silgen catfish fillet with skin (cut into 4 pieces)
600 gr. black salsify
2 tbsp vinegar
1 tbsp butter
200 ml orange juice
10 gr. corn-starch
200 ml cream
Scrub the salsify, peel, and place in a bowl with water and the vinegar. Then cut the sticks to the same length and cook covered in a little water, salt, pepper, sugar, and butter over medium heat for about 5-8 minutes until soft.
Meanwhile, reduce the orange juice by half. Bind with some mixed starch. Whip the cream until stiff. Place the black salsify on an ovenproof plate. Top with the finely sliced catfish, salt, and pepper. Fold the cream into the thickened orange juice and spread over the catfish. Baked under the grill.
Duration: Approx. 45 min
