Gröstl of Smoked Catfish

Cook half of the cauliflower until soft and puree with the nut butter, yogurt and balsamic vinegar, season and keep warm. Divide remaining cauliflower into florets and cook until al dente. Cut potatoes into cubes and boil. Fry cauliflower florets and potato cubes in peanut oil until cooked through. Cut catfish fillet into cubes, place on a plate, salt, wrap with heat-resistant foil and steam at about 90 °C for 10 minutes. Serve with mashed cauliflower and gröstl and drizzle with balsamic nut butter emulsion.

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