Our recipes

Ingredients

(serving for 2 people)

• Femeg MSC wolffish fillet 250g
• 1 bunch of dill
• a little parsley
• 2 small onions
• 1 large cucumber
• salt
• pepper
• sugar
• 1 tsp vinegar
• oil
• 1 tsp mustard
• 1 tsp honey
• 1 lemon
• turmeric
• approx. 7 potatoes
• 330 ml beer
• Wheat flour (200 g for the batter + a little for coating the fish)
• 1 egg
• 130 g bacon

Preparation

Cucumber salad:
Cut one large cucumber into strips and one small onion into cubes. Mix 1/3 bunch of dill, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of oil, 25 ml of vinegar and a pinch of pepper.

Fried potatoes: Boil the potatoes whole, with their skins on. It’s best to boil the potatoes a day in advance and leave them in the fridge overnight. Then peel them and cut into thick slices. Cut the bacon into small cubes and fry. Do the same with the onions: dice a small onion, fry it and set aside. Once the potatoes have taken on a lovely colour and are nicely browned on the sides, add the fried bacon and onions and finish by sprinkling with parsley.


Honey and mustard catfish in beer batter:
To defrost, place the catfish fillet portions in the fridge without their packaging. Leave the fillets to defrost and rinse under running water.

Marinade: Mix together 1 tsp mustard, 1 tsp honey, the juice of half a lemon, 1 tsp grated lemon zest, salt, pepper, 1 tsp oil and a little dill. It’s best to marinate the fish for at least an hour beforehand.

Beer batter: Mix 200 g of wheat flour, 1 teaspoon of turmeric, salt and 250 ml of beer. Separate the egg yolk and egg white. Add the egg yolk to the mixed ingredients and stir. Whisk the egg white until stiff, add it to the mixture containing the egg yolk and give it another stir. Coat the marinated fillet in wheat flour, dip it in the batter and deep-fry in hot oil for 3–4 minutes.

Enjoy your meal!