Dry Aged Catfish in Buckwheat Miso with Celeriac Salad

Recreational anglers' dream or monsters of the rivers might be a topic of debate, the catfish these days being labeled as an invasive species is not. As a top rank predator these fish are on average 60 to 150 cm, with large exceptions measuring up to 2.70 meter, they eat a lot of other species on the daily, this influences the stock of smaller fishes and puts pressure on the local ecosystem at large. Now catfish is not considered as a food fish, only as a trophy fish for recreational anglers. Specific Dutch sportfishing legislation prohibits sportfishers from taking their catch home. But in this case, we humans could consider becoming its predator and explore its culinary potential. We aim to introduce this fish within the Dutch flavor palette, and serve it dry aged, grilled and marinated in Dutch buckwheat miso, on top of a salad of celeriac, Doesburg mustard and tarragon.

Per Person

250g celeriac
2 teaspoons mustard
3 teaspoons (soy) yogurt
1 teaspoon lemon juice
A handful of tarragon leaves
Salt and pepper to taste

Instructions
Peel the celeriac and rinse away any dirt. Using a mandoline or a knife, slice the celeriac into thin strips.
In a bowl, combine the celeriac with mustard, soy yogurt, lemon juice, and tarragon leaves. Season with salt and pepper to taste.
Mix everything together evenly and set aside.

150g catfish per person
2 teaspoons miso paste
1 teaspoon sake
Juniper berries, ground (to taste)
Salt to taste
Fresh parsley
Fennel flowers (for garnish)

Instructions
Cut the catfish into 3 equal cubes per serving.
In a small bowl, mix the miso paste and sake with a little water to form a smooth marinade paste
Coat the catfish cubes in the miso paste, then season with ground juniper berries and a pinch of salt.
Place the marinated catfish in the fridge for 1–2 hours to marinate, covering with a few of fresh parsley.
Preheat the oven to 180°C (350°F). Bake the catfish for 8 minutes, covered with foil, and drizzle with a little olive oil and salt.
Once out of the oven, remove the parsley. Touch the fish lightly

To Serve
Plate the celeriac salad on a deep dish as the base.
Place the catfish on top.
Garnish with fresh fennel flowers for a burst of color and flavor.