Cold-smoked catfish with black nuts and pickled radish
Ingredients
Radish
- 100 g sugar
- 50 g salt
- 50 g vinegar
- 50 g white wine
- 0.2 litres of water
- 40 g mustard seeds
- 1 pc. radish
Catfish
- 2 fillets of catfish
- smoked flour
Nut pie
- 1 jar of black nuts
- salt
- pepper
- vinegar
Preparation
Radish
Peel and quarter the radish, then cut lengthways into 1 mm thick slices using a slicer. Bring all the ingredients for the stock to the boil and pour over the radish.
Catfish
Fill the smoker with some smoking flour (preferably apple wood), light on a low setting and smoke for approx. 25 to 30 minutes at a low temperature – maximum 40 °C.
Nut pie
Mix 6 black nuts until a pâté is formed. Season to taste with salt, pepper and a little vinegar.
Serving tip: Cut 2 nuts into thin slices and decorate the catfish with them.
Tip
You can find a small smoker in a specialist shop or buy ready-smoked catfish from Waldland.
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