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600 g skinless Silgen catfish fillet
(cut into 4 pieces)
1 dry bun
200 gr. fresh goat cheese
2 tbsp olive oil
1 small, diced onion
300 g green beans
1 small can of red kidney beans
50 g white beans soaked and cooked
100 gr. butter and herbs
Thyme
Salt ＆ Pepper
For the goat’s cheese crust, grate the roll and mix with the goat’s cream cheese and olive oil, add the thyme and season with salt and pepper.
Boil the green beans in plenty of salted water for about 3 minutes and then rinse in cold water. Pour the canned red beans into a colander and rinse well. Drain the cooked white beans in a colander. Heat the butter in a pan, add the onion and beans and sauté for 3 minutes. Season to taste with salt, pepper, and herbs.
Fry the catfish fillets in a pan with butter for about 2 minutes on each side, spread the goat cheese crust on top and bake under the grill. Arrange on warm plates with the beans.
Duration: approx. 25 min
