Catfish paprikash with sour cream

• The lemon zest does not dominate the dish, but adds a slight freshness to the flavors.
  
  
• White pepper gives a more refined and less overpowering seasoning.
  
  
• The dill adds a fresh aroma, but it can be omitted if preferred.
  
  
• The butter at the end gives the sauce extra silkiness, though it is optional.

Bacon base

Cut the bacon into small cubes and slowly render the fat over low heat. Remove the crispy bacon bits and set them aside, then also reserve about two-thirds of the rendered fat separately.

Vegetables

In the remaining fat, sauté the finely chopped onion until translucent. Add the chopped tomato, sliced pepper, crushed garlic, salt, white pepper, cumin, and 1 teaspoon of grated lemon zest. Cook over low heat for about 10 minutes, until slightly thickened.

Preparing the base

Sprinkle the vegetables with paprika powder, pour in the stock, then add the trimmed edges or smaller pieces of the catfish fillet. Simmer over low heat until everything becomes tender (about 15 minutes).

Making it creamy

Mix the sour cream and cream for the sauce. Stir the flour with a little cold water, then thicken the dish with it. After that, blend the base with an immersion blender until smooth and silky. If desired, add a tablespoon of butter for a glossier texture.

Finishing the catfish fillet

Place the larger catfish fillet pieces (previously salted and set aside) into the sauce, and cook over medium heat at a gentle simmer for about 8–10 minutes, until done but not falling apart.

Serving

Sprinkle with freshly chopped dill. When serving, add a spoonful of sour cream on top and garnish with the reserved crispy bacon bits. It is excellent with dumplings (nokedli) or buttered potatoes.