Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Catfish | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- For the Horseradish Cream:
- 1 cup créme fraîche (see Note)
- 1/2 cup prepared horseradish, drained
- 1 teaspoon` Dijon mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh dill
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
- For the Smoked Catfish:
- 2 cups water
- 1 cup lemon juice
- 5 cloves garlic, sliced
- 4 shallots, sliced
- 2 tablespoons salt
- 2 tablespoons sugar
- 2 tablespoons chopped fresh dill
- 6 U.S. Farm-Raised Catfish fillets
- =
Directions
1. To prepare the horseradish cream, mix créme fraîche, horseradish, mustard, dill, lemon juice, salt and pepper in a small bowl. Cover and refrigerate overnight. Let come to room temperature before serving.
2. To prepare the smoked catfish, mix water, lemon juice, garlic, shallots, salt, sugar and dill in a small bowl. Place catfish fillets in a shallow dish and pour marinade over them. Cover with plastic wrap and refrigerate for 4 to 5 hours to marinate.
3. Prepare charcoal for grilling and let fire burn until the coals are medium to low heat (250° to 300°F. on a barbecue thermometer or you can hold your hand palm down about 5 inches above coals for 5 seconds before removing it).
4. Place catfish on an oiled grill rack over the coals. Cover grill and cook for 25 minutes or until fish flakes easily when tested with a fork. Place fillets on serving plates and spoon horseradish cream over the top.