Catfish fillet with parsnip cream sauce

Simple. Regional. Seasonal.

When it's still cold outside, the kitchen should be uncomplicated and comforting.
This recipe combines locally farmed catfish with parsnips , a classic winter vegetable from Switzerland.
The result: a fine, creamy dish that's on the table in 20 minutes – completely without kitchen stress.

Why this recipe is perfect for the season

In late winter and early spring, the selection of fresh vegetables is limited – but all the more honest.
Parsnips are now among the stars of regional cuisine:

• They can be stored.
• have a natural, light sweetness
• They go perfectly with mild fish such as catfish.

Catfish adds structure and juiciness without being overpowering. That's precisely why it harmonizes so well with cream and root vegetables.

Ingredients (for 2 people)

You only need 5 ingredients :

• Premium catfish fillet, royal cut
• parsnips
• cream
• butter
• nutmeg

We assume salt and pepper are basic necessities.

Preparation – explained step by step

1. Prepare the parsnips

Peel the parsnips and cut them into thin slices or small cubes.
This way they cook faster and become nice and creamy.

2. Gently steam the parsnips.

Melt butter in a pan.
Gently simmer the parsnips in it over medium heat for 6-8 minutes until soft.
They should be soft, but not tan.

3. Stir in the cream

Add cream to the parsnips and bring to a brief boil.
Season with salt, pepper and a pinch of nutmeg.
Simmer the sauce until it is creamy.

4. Fry the catfish fillet

Salt the catfish fillet.
In a second pan, heat butter and cook the catfish over medium heat.
Gently fry for 8-10 minutes on the skin side ; if desired, turn the fillet over and fry for 2-3 minutes on the other side.
Not too hot – that way it stays juicy.

5. Serving

Spread the parsnip cream onto plates, place the catfish on top and serve immediately.

Professional tips for a particularly good result

• Don't fry catfish for too long – otherwise it will dry out.
  
  • Observe the fish; it should appear slightly translucent.
• It's better to gently steam parsnips than to fry them over high heat.
• For a fresher taste, you can add some lemon zest at the end.
  

Why LocalFish premium catfish is perfect for your kitchen

Catfish is often underestimated – yet it's ideal for everyday life. Especially when it comes from LocalFish .

Our premium catfish is raised entirely in Switzerland : from egg to processing. No long transport routes, no over 8,000 km flights, and no antibiotics . This ensures top freshness , clear origin, and maximum transparency.

Thanks to being raised in clear water and our patented filtration system, the catfish has a particularly mild flavor and remains beautifully juicy even with simple preparation. It is also boneless , making it perfect for uncomplicated dishes.

Especially when combined with seasonal, regional vegetables, it shows how well local cuisine can work without detours: few ingredients, honest taste and real Swiss fish.

Conclusion

This recipe shows what LocalFish is all about:
Few ingredients, short supply chains, honest taste.

Catfish fillet with parsnip cream is not a complicated dish –
but one that you enjoy cooking again and again.

Enjoy cooking!
Your LocalFish Team 🐟🌱