This time Piotr Kucharski recommends wels catfish with asparagus and beer sauce ideal for warm spring days.

Ingredients:

• 4 wels catfish fillets about 150g or 1/3lb each
• 200 ml or 3⁄4 cup of milk
• salt and pepper
• 1 bunch of green asparagus

Sauce:

• 1 scallion
• 250 ml or 1 cup wheat beer
• juice of 1 lemon
• 1 tablespoon of cream
• 12 tablespoons of cold butter
• salt and white pepper to taste

Directions:

Soak wels catfish fillet in milk for about 2-3 hours. Pat dry with a paper towel. Season with salt and pepper, and set aside. Cut off ends of asparagus spears and cook them in salted water until tender. Meanwhile, stir in chopped scallions, beer and lemon juice in a saucepan and cook until 2 tablespoons are left. Add a tablespoon of cream and bring to a boil. Gradually add butter while whisking. Continue whisking for a while until thickened into a smooth sauce texture. Add salt and pepper to taste. Fry wels catfish fillet on a frying pan. Serve fillets on asparagus coated with sauce.

We recommend fish from Stawy Milickie fish ponds.

Enjoy 🙂