Atlantic Catfish with Caper and Mustard Sauce

Use homemade stock as the poaching liquid for the fish and as the base for the sauce.

Poaching fish is one of the best methods for a healthy meal. The stock was low on salt and that helped too. The same stock went in the sauce. No flour needed, just a good bit of time to reduce the liquid until only 1/4 remained.

A little bit of butter and oil to sauté the green onions and then the stock went in the pan. On high heat I reduced it. The mustard and sour cream went in together with the roughly chopped capers. Just a bit of pepper and the sauce was done.

I served it with reheated rice and broccoli.

Recipe:

220 g Atlantic catfish

500 ml homemade veg/chicken stock

2 green onions

1 tsp butter, 1 tsp oil

2 tsp Dijon mustard, 2 tsp sour cream, 

3 tbsp capers

Divide the stock 400/100 ml. Heat up the 400 ml and poach the fish on low heat.

Sauté onions in butter and oil. Pour in the stock and reduce it on high heat. Add the other ingredients.