Catfish filet in cheese crust

Name: Catfish filet in cheese crust
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Catfish fillets (à approx. 175 g, deep-frozen at the fishmonger); 800 g Potatoes; 7-10 Tbsp Salt; 2 packages (300 g each) frozen butter-vegetables; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 75 g grated gratin cheese (from the bag); 60 g Flour; 1 Egg; 3 TABLESPOONS Butter or margarine; 4 Stem(s) Thyme

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Catfish fillets (à approx. 175 g, deep-frozen at the fishmonger)
800 g Potatoes
7-10 Tbsp Salt
2 packages (300 g each) frozen butter-vegetables
2 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
75 g grated gratin cheese (from the bag)
60 g Flour
1 Egg
3 TABLESPOONS Butter or margarine
4 Stem(s) Thyme

Directions

1
Defrost the fish fillets. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes. Put deep-frozen vegetables and 200 ml water in a pot and bring to the boil. Cook on low heat for about 8 minutes. Stir several times in between. Wash the fish and pat dry. Sprinkle with lemon juice.
2
Season with salt and pepper. Mix cheese and flour. Whisk the egg. Turn the fish first in the egg, then in the cheese-flour mixture and fry in hot fat for 3-4 minutes on each side until golden brown. Wash the thyme, dab dry and pluck the leaves from the stalks. Drain the potatoes. Sprinkle fish and vegetables with thyme and arrange on a plate with the potatoes
3
45 minutes waiting time