Ingredients

Ingredients For the poached fish

• 200g/7oz catfish fillet, skin removed, cut into chunks

• salt and freshly ground black pepper

• 1 small onion, peeled and chopped

• 1 banana shallot, peeled and chopped

• 2 tbsp unsalted butter

• 175ml/6fl oz white wine

For the crabcakes

• 2 tbsp unsalted butter

• 1 small onion, peeled and chopped

• 100g/3½oz white crabmeat

• 1 free-range egg yolk

• 2 tbsp mayonnaise

• 1 small handful fresh parsley, finely chopped

• salt and freshly ground black pepper

• vegetable oil, for frying

For the basil cream sauce

• cooking liquid, from the poached fish (see above)

• 1 small bunch fresh basil stalks

• 285ml/10fl oz double cream

For the spiced tomato chutney

• 1 tbsp butter

• 1 onion, peeled and chopped

• 1 garlic clove, peeled and finely chopped

• 1 tsp caster sugar

• 4 tomatoes, skin and seeds removed, flesh chopped

• salt and freshly ground black pepper

To serve

• salad leaves, dressed with olive oil and balsamic vinegar

Description

Recipe Uses 200g/7oz Catfish Fillet, Skin Removed, Cut Into Chunks, Salt And Freshly Ground Black Pepper, 1 Small Onion, Peeled And Chopped, 1 Banana...

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