Fillet of Catfish in Cabbage Leaf

For the catfish fillets, salt and pepper them, sprinkle with lemon juice and, covered with aluminum foil, let them marinate in the refrigerator for 1/4 hour.

Preheat the oven to 180 °C.

Meanwhile, wash the cabbage leaves, blanch briefly in boiling water, then rinse in ice-cold water and gently pat dry.

Grease a suitable baking dish with butter. Wrap the catfish pieces with two cabbage leaves each and arrange them side by side in the dish. Pour the soup over the fillets and place them in the oven for 20 minutes. Turn after 10 minutes.

Remove the cooked fillets from the pan and keep warm. Whisk sour cream, egg yolk and parmesan together and thicken with the remaining liquid to a creamy sauce.

Sprinkle the chervil on top and serve the sauce separately with the fillets of catfish. Serve with salted potatoes.

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