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Recipe serves 5
3 lbs catfish filet
large onion, minced fine
2 cloves garlic, crushed
1 bunch flat Italian parsley leaves
1 Cubanella or yellow pepper
salt, paprika
1/2 wild mushrooms, sliced
3 oz butter
1 1/2 cup sour cream
2 Tbs flour
pinch crushed, toasted craway seeds
Wash catfish, salt and place in ovenproof container. In butter, slowly brown onions, add mushrooms, continue to brown. Sprinkle with a bit of Hungarian paprika, add garlic and caraway - off the heat. Immediately add a little chicken stock (1/2 cup) then add homogeneous mixture of sour cream and flour. Boil sauce, taste and add salt and pepper.
Pour sauce over fish and cook in preheated 350* oven until fish flakes easily and cooked through, approx. 20 minutes. Sprinkle with chopped parsley.
Serve with buttered potatoes or dumplings.
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