“In Butter We Trust” - Dry Aged Catfish with Potato Foam and Fried Kale

Fishmonger Sebastian Baier became a pioneer in how to treat this strange catch and decided to dry age the catfish. After cleaning the fish, Baier lets these fish hang in a fridge for two to three weeks at +1 degree, and let them mature in peace. After three weeks, the fish is completely odorless. The water is out of the fish, the fat, the proteins have started to decompose, the fish is now tender, has a great consistency and is refined to the best degree. And becomes a suitable substitute for the popular, but overfished Cod. We serve this as a recognizable German staple, with potato cream and kale.

4 x 100g dry-aged catfish from Sebastian Baier
Oil
Butter
Salt

Preparation:
Salt the catfish on both sides
Heat the oil in a pan and fry, turn once and then finish cooking in foamy butter

300g floury potatoes
A little nutmeg
200ml milk
30g butter
Salt

Preparation:
Peel the potatoes and cook them in salted water until soft and press them
Heat the milk with butter and add to the potatoes
Season with salt and nutmeg, pass through a fine sieve
Put the mixture into a siphon and fill with two cartridges and keep warm at around 60 degrees

Cabbage (julienne)
Herb oil
Marinate the julienne with a little herb oil and salt and place on a corner of the catfish
Arrange on the potato foam and add a little herb oil to the plate