Catfish Fillet on Lentil Vegetables

Soak the lentils (brown for 1 day, red and black for 1.5 hours each), glaze the finely diced onions in a little butter, add the lentils, fill with white wine and balsamic vinegar and cook for half an hour at a low temperature, season to taste with salt and freshly ground pepper, add the kitchen herbs. Reduce fish stock with whipping cream to half, beat with mustard and butter (blender), follow but do not bring to a boil. Sprinkle catfish with juice of one lemon, season with salt, season with pepper and lightly flour, heat walnut oil and butter in frying pan and roast fish from both sides. Serve with lentils and mustard sauce on 4 plates.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!

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