Spotted Catfish with creamed barley root vegetables and hollandaise sauce

Date Added: Jun 13, 2012 American Entrees
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Prep Time

15 mins

Cook Time

60 mins

Ready In

1 hrs 15 mins



*to adjust serving size click on "serving box".


Watch chef Fridleifur of Iceland create catfish served with creamed barley, root vegetables, pearl onion, fennel cluster and then finishes off with lobster hollandaise sauce.


  • 2  Each Catfish filets
  • 1
  •  To Taste Salt
  • 2


    1. Season Catfish filets with salt on both sides.
    2. Put a little bit of oil on a hot pan.
    3. Cook catfish for 4 minutes.
    4. Flip and cook for another 3 minutes.
    5. Plate and serve with creamed barley, root vegetables, pearl onion, fennel cluster and finish off with lobster hollandaise sauce ( see related videos).






    Creamed Barley


  • 3/4 Cup(s) Barley
  • 1 Table Spoon(s) Ginger
  • 3 Cup(s) Water
  • 1/4 Cup(s) Shallots
  • 1 Table Spoon(s) Butter
  • 5/8 Cup(s) Cream
  • To Taste Pepper
  • To Taste Salt
  • 1/4 Cup(s) Parsley
  • Directions

    1. Boil barley with chunk of ginger.
    2. When the barley grains have soaked up all the water, remove from stove.
    3. Remove ginger from barley.
    4. In another pot, sweat out shallots.
    5. Now add the barley to the shallots and add the butter.
    6. Once butter is melted add cream.
    7. Stir.
    8. Add salt and pepper.
    9. Add parsley.
    10. Serve and enjoy!

    Root Vegetables and Roasted Pearl Onion


  • 3 Each Pearl onions
  • As Needed Oil
  • Directions

    1. Place whole unpeeled pearl onion in a hot sauce pan.
    2. Saute for 2 to 3 minutes.
    3. Peel the outer layer of onion and you can see that the inner layer is still uncooked.
    4. Cut onions in half.
    5. Put back in a hot sauce pan and saute until golden brown.
    6. Cut carrots and celeriac root into medium sized cubes and blanch.
    7. Place carrots, celeriac and pearl onions in a sauce pan.
    8. Saute with butter for couple of minutes.
    9. Season and serve.




    Celeriac Puree


  • 2 1/2 Cup(s) Celeriac root, cubed
  • 3 Cup(s) Milk
  • 1 Table Spoon(s) Butter
  • To Taste Salt
  • Directions

    1. Cut and peal Celeriac.
    2. Place in a small pot.
    3. Pour whole milk over it, just enough to cover.
    4. Bring to boil.
    5. Lower heat and simmer for 20 to 30 minutes.
    6. Blend to make a smooth puree.
    7. For a richer texture you can add butter the puree.
    8. Season with salt.
    9. Serve and enjoy!

    Fennel Cluster


  • 1 Each Fennel root
  • As Needed Oil
  • 1 Table Spoon(s) Vinegar
  • 3 Table Spoon(s) Water
  • 2 Table Spoon(s) Sugar
  • Directions

    1. Slice fennel into very thin slices.
    2. Mix vinegar, water and sugar until combined.
    3. Saute fenned and mix in vinegar.



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