1 whole fillet of Catfish
20g grated carrot
1 pinch baby capers
Pint salt & pepper
Drizzle olive oil
1 clove garlic
1 cube chicken stock
1 pint water
Cut the catfish into 2 good sized fillets. Place very thick bottomed frying pan on to a very high heat. Add 20g of butter, the butter will sizzle if the pan is hot enough. Place the catfish in skin side up and cook for 2/3 minutes until golden brown. Turn over and cook skin side down for a further 2/3 minutes until the skin goes crispy.
Austrian Potato Salad & Dressing
Bring to a gentle boil 1 cube of chicken stock and 1 pint of water. Peel skin off the garlic clove and finely chop. Dice ½ a white onion and add to the mixture. Boil until the garlic and onion are soft.
Precook 2 peeled potatoes for 30 minutes in salted water. Cut into large slices and place in a large mixing bowl. Place the 15g of raw grated carrot, pinch of capers, splash olive oil and salt & pepper to taste in the bowl. Take the boiling chicken stock off the heat and pour in the bowl and mix gently. For maximum taste and flavours leave to chill in the fridge.
Destone the Avocado and cut into half. Skin 1 half and slice into 3 equal slices. Place in equal spacing around the plate leaving a gap in the middle. Spoon the potato mixture into the middle.
Place a piece of catfish on top of the potato mixture and the other piece on top