Catfish with Horseradish Sauce

For the catfish with crème sauce, season the fish and pack it with the vegetables and a flake of butter in each of 4 aluminum foil packets. Cook in the oven at 160°C for about 20 minutes. If you don’t want the vegetables to be too crunchy in any case, you should overcook them briefly beforehand!

In the meantime, melt butter in a saucepan, dust with flour and stir with milk to make a sauce – simmer briefly. Finally, mix in the fresh horseradish. The sauce is especially good if you stir the escaping broth from the cooked fish into the sauce.

I serve boiled potatoes and green salad with the catfish with horseradish sauce.

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