A fish covered in pods, delicately grilled, can reveal delicious flavors. Catfish is especially appreciated when cooked on a barbecue. Follow Chef Lucas Engel’s delicious recipe.
Young Chef Lucas Engel is the one who sets the pace. The second was formerly at Auberge Frankenbourg in La Vancelle (Lower Rhine)Finally, in the restaurant, in a bar that now works miracles.
Six months after finally opening, the establishment has received its first award, not least: the Young Talent Award from the famous gastronomic guide Gault et Millau.
In his company you will learn how to make a catfish grill. Lucas Engel has made it his mission to restore the status of the catfish, the tasty but often mischievous rhinestone.
Lucas Engel’s hand-picked catfish, cooked on barbecue over embers fed by pine cones from the nearby woods, will offer a recipe with strong flavors mixed with the sweetness of peas and castoreum.
A recipe and a meeting can be found in our offer * succulent !On Saturdays it broadcasts at 11:25 am in France 3 Grand Est, Bourgogne-Franche-Comté, Hauts-de-France and Centre-Val-de Loire.
Preparation instructions for four people.
- 600g catfish fillet
- 1 kg of fresh peas
- 50 ml fresh cream
- PM . salt
- 3 kg fish bones
- 200g carrots
- 4 onions
- 2 bay leaves
- 10 juniper berries from Alsace
- 700 ml red wine
- water m
- Nasturtiums evening
- 4 beautiful strawberries from Alsace
- 100 grams fresh butter
- Lift the catfish fillets.
- Remove the skin and fatty parts.
- Cut the desired size of the fillet.
- Brush the fillets with clarified butter so they don’t stick to the grill.
- Grill the tenderloin directly on the grill grate over low embers for slow, even cooking.
- Gather the rhinestone fish trimmings and center bone (about 3 kg), and reserve the fish fillets for other recipes.
- Roast the bones in a very hot oven (about 220°C).
- Once they are well roasted, put the aromatic garnish to caramelize in a saucepan, taking care that they do not burn while maintaining a beautiful color.
- Remove it with 500 ml of red wine and reduce it by half.
- Add the roasted bones and moisten them with cold water until it reaches a height of two and a half times.
- Leave to cook, reducing slowly, until juice thickens.
- Once halved, filter and keep.
- Caramel finely chopped onions, then dissolve 200 ml of red wine.
- Reduce by half and pour juice on top.
- Reduce until syrupy and adjust seasoning.
- Before sending, mix a few hand-picked peas in a small saucepan.
- Choose 500 grams of large peas.
- Peel the onions and chop.
- Soak the onions over low heat, then add the peas.
- Moisten the bottom of the vegetables with a handle of fresh butter
- Once the peas are cooked, mix them with 50ml of fresh, extra fine cream, adjusting the seasonings.
- stay warm.
- Peel 200 g of peas, keeping the pods.
- Centrifuge the pods to recover the fresh juice.
- Filter the juice with a cloth for this.
- Adjust the pod juice seasoning and set aside.
- Cut four Alsatian strawberries into slices and cool them for 10 minutes in sweet and sour vinegar.
- Stem and reserve nasturtiums from the garden.
- Glaze peas in a saucepan with water, butter, salt, and sugar.
- Collect the soaked strawberries.
- Heat the pod juice very quickly.
- Arrange the peas in a bowl and arrange them harmoniously with the strawberries, nasturtium leaves and flowers, and then cover with water from the pods.
- In the second dish, make your cream of peas and place the catfish fillet next to it.
- Cover catfish with bone juice.
You can fry a handful of fresh peas quickly and without fat, leaving them slightly roasted. They will come for their light taste and crunchy texture mixed with the juice of the bones.