Sometimes it doesn't take much – just an outstanding product and someone who knows what to do with it.
This week we introduce you to Patrick Beereuter. A chef with a flair for product quality, clarity on the plate, and the courage to rethink regional ingredients. Patrick has already executed several pop-up restaurant events – most recently at Weingut Kilchsberger, where he transformed our catfish specialty into a true fine-dining experience.
And we think: precisely such partnerships show what our local fish is capable of.
🐟 Catfish with Beluga Lentils, Apple, and Mustard Caviar
Recipe for 4 people
An elegant yet uncomplicated dish:
Gently poached catfish meets spicy Beluga lentils, fresh apple cubes, and a creamy Beurre Blanc. The mustard caviar adds that certain something, but can also be omitted.
Beluga Lentils
Ingredients:
160 g Beluga lentils, 1 onion, 1 clove of garlic, vegetable broth, 45 g apple, some celery, butter, olive oil, parsley, salt, pepper
Preparation:
Cook the lentils in vegetable broth until al dente and drain.
Finely chop onion and garlic and sauté in olive oil. Add the lentils and sauté briefly.
Cut apple and celery into small cubes and fold in chopped parsley. Season with salt and pepper.
Poached Catfish
Ingredients:
600 g premium catfish fillet, 1 lemon, salt, pepper
Preparation:
Divide the catfish into four portions, season, and sprinkle with a little lemon zest.
Poach in a steamer at 65 °C for approx. 12 minutes.
Alternatively, gently cook in a pan with a little liquid and a lid.
The fish should remain juicy and slightly translucent.
Beurre Blanc
Ingredients:
1 onion, 1 dl white wine, 200 g cream, 150 g cold butter, salt, pepper
Preparation:
Sauté the onion, deglaze with white wine, and reduce slightly.
Add cream. Mix in cold butter until the sauce is creamy. Season to taste.
Mustard Caviar
Boil yellow mustard seeds several times, changing the water.
Cook them in vinegar, water, sugar, and spices until soft but still with a slight bite.
Fill hot into jars – lasts several weeks in the refrigerator.
Serving
Place the lentils on the plate, top with catfish, drizzle with Beurre Blanc, and garnish with mustard caviar and fresh herbs.
🍷 Wine Recommendation
A Sauvignon Blanc from Weingut Kilchsberger pairs excellently with this dish.
Its fresh acidity and subtle citrus notes pick up on the lemon freshness of the catfish. The light herbal spice harmonizes with parsley and mustard caviar, while the elegant structure perfectly complements the creamy Beurre Blanc.
A wine that accompanies the dish – not overshadows it – and beautifully highlights the freshness of the plate.
