WELS  auf  BOHNEN 

Wels catfisch upon Beans

600 g wels catfish filets
12 slices bacon
2 small cans of red beans (á 410 g)
1/2 leek
200 ml cream
white wine, white balsamic vinegar,
salt, pepper, nutmeg
horse redish (fresh)
 

 

Preheat oven to 100°. Strain beans, douse with water and let them drip.
Wash leek and cut into fine rings. Fry bacon crispy both sides.
Spice fish filets with salt and sautée them on both sides in the pan, where you are fried bacon before. Place bacon slices upon and warm up in oven.
Sautée in the same pan leeks, douse with white wine, then with cream and spice with salt, pepper and nutmeg. Bring it to the boil and season to taste with a dash of vinegar. Add beans and reheat.
Arrange beans with fish and cover with fresh horse radish.

  
     
     
 

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