As an experienced chef you know what turns mere cooking into the art of cuisine: The right mix of ingredients, careful preparation and a combination of colours and textures makes for a dish which transforms even humble ingredients into something special. Kale has been cultivated worldwide for many centuries and is a favourite vegetable harvested during the winter time. It has become very popular recently.
In this recipe, kale is refined with delicate cream and served with delicious baked catfish. Unexpectedly delicious.
INGREDIENTS
(10 portions)
800 ml Oldenburger Chef's Cooking Cream, 20% fat
100 g Oldenburger Butter, unsalted
1.5 kg kale, frozen
100 g onions
sea salt
freshly ground black pepper
sugar
garlic
1.5 kg catfish
flour
50 ml rapeseed oil
INSTRUCTIONS
This winter vegetable is refined by adding creamy yet light cooking cream and served with delicious catfish
Preparation
Dice onions. Wash and clean or defrost the kale. Wash potatoes and cut in quarters. Coat the catfish with wheat flour.
The Catfish
In a large pan, fry the catfish for 2-3 minutes from both sides in hot rapeseed oil. Catfish with its firm flesh fries very well. For additional flavour, lemon zests and thyme can be added after frying. Simply add a piece of Oldenburger Butter, zests and thyme to the frying pan and pour over the meat. If the butter turns a little brown it makes it all the better – nutty brown butter has a delicious taste.
The Kale
Sweat the kale and diced onions in butter, add Oldenburger Chef's Cooking Cream, simmer and reduce until you achieve the desired consistency. Season with salt, pepper, sugar and some garlic.
The Final Touch
Place a piece of catfish on a dish and add the kale in cream. The perfect core temperature for serving is 62 °C.
The contrast of colours and textures makes for a very attractive dish.
01. Sweating onion and kale in a generous portion of butter, brings out so much more more of the flavour of these vegetables. The fat acts as a flavour carrier.
