Fried Fillet of Catfish on Sugar Snap Peas

Rinse fish, dry, sprinkle with juice of one lemon, season with salt, season with pepper. Cook rice mixture in enough boiling salted water for 20 to half an hour.

Rinse and clean sugar snap peas. Remove peel from carrots and cut into fine sticks.

Heat clarified butter and fry the fillets in it for 3 minutes on each side. Heat butter and sauté sugar snap peas and carrot sticks in it for 4 min. until soft. Season with salt and pepper.

Drain wild rice, fill into lightly oiled cups and turn out onto plates. Serve with the fried fillet of catfish and the vegetables. Sprinkle with minced parsley and lemon strips.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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