Catfish with apple, horseradish, and dashi yuzu vinaigrette

100YEARS Ambassador Fish

Petr Kunc



For 10 servings


1 kg catfish

1 l of water

10 g of salt

Apple-horseradish candy

500 ml Debic Culinair Original

500 g creamy horseradish

10 g gelatin

6 g salt

Apple gel

500 ml of fresh apple juice

1 g agar

0.1 g green colour Sosa

Herb mayonnaise

50 g flat-leaf parsley

50 g chives

250 ml sunflower oil

150 g Dijon mustard

150 ml Chardonnay vinegar

150 g pasteurized egg yolks

10 g of salt


150 g catfish

100 ml milk

3 g bay leaf

50 g sour cream

3 g chives

1 g lemon peel (to taste)

3 g salt

1 g white pepper

Dashi-yuzu vinaigrette

20 g kombu seaweed

10 g dried bonito flakes

1 l water

30 g fresh coriander

30 ml sunflower oil

5 ml Yuzu juice (to taste)



Mix water with salt.

Clean, bone, and filet the catfish and place it in the brine for 30 minutes.

Wrap the fillet in a plastic foil and create a cylinder-shaped ballotine.

Leave overnight in the fridge.

Remove the foil, place the ballotine in a container and cover with a plastic foil.

Smoke with a smoking gun for 30 minutes.

Apple-horseradish candy

Mix the cream with horseradish and leave to infuse.

Straining through a sieve, add soaked gelatin, salt and heat to dissolve the gelatin.

Pour into semi-sphere moulds and freeze.

Remove frozen halves from the moulds, stick together to create a ball and secure with a toothpick.

Soak in an apple gel and let the gel set in the fridge.

Apple gel

Heat the apple juice with the agar to dissolve.

Add a few drops of green colorant and cool to 40 ° C.

Herb mayonnaise

Blanch the herbs in boiling water and cool in ice water.

Drain and dry the herbs, blend well with the oil and straining through a sieve.

Mix the egg yolks, mustard and vinegar, gradually whisk the herb oil to make mayonnaise.


Bring milk with bay leaves to a boil, season with salt, add catfish and poach at low temperature.

Drain and let it cool.

Combine the catfish with the rest of the ingredients and season to taste with lemon zest, salt and pepper.

Dashi-yuzu vinaigrette

To prepare dashi, bring the water to a boil, add kombu, bonito and leave to steep off the heat for 30 minutes.

Straining through a sieve and cool.

Blanch the coriander in boiling water and cool in ice water.

Drain and dry the coriander, blend well with the oil and straining through a sieve.

Mix coriander oil with dashi and season with yuzu.


Dress ballotine of catfish vertically onto the plate.

Dress with the herb mayonnaise.

In a small cutter, arrange the brandade and put a piece of rye bread on top.

Finish with the sphere of horseradish and apple.

Garnish with the flowers and poor the vinaigrette in the bottom of the plate.

Recipe tags 100YEARS Ambassador Fish