400 g peas (frozen)
320 ml beef stock (cube)
400 g filets of wels catfish
4 tbsp. flour
4 tbsp. oil
1 tbsp. butter
1 clove of garlic
4 tbsp. olive oil
8 slices breakfast bacon
salt, pepper
Blend peas with warm beef stock, season to taste with
salt and pepper and warm up slowly.
Spice fish filets with salt and pepper and cover with flour on both
sides. Fry filets on both sides, add butter and spice with salt and
pepper. Douse filets with butter.
Put mushy peas in the middle of plates, put filets upon and garnish with
crispy fried bacon.
