Plug Fish of Catfish with Pea Puree

Preheat the oven to 150 °C. Season the catfish fillets with pepper on both sides and wrap them in the prosciutto slices. Put 2 pieces each on a wooden skewer. Heat oil and butter in a pan and fry the fish fillets in it until crispy on both sides. Cook in the oven at 150 °C for 3-5 minutes. Sauté about two thirds of the peas (200 g) with the finely chopped shallot in olive oil. Add the vegetable soup and cook the peas for a few minutes until soft. Season with salt, pepper and nutmeg. Puree with a hand blender and pass through a fine sieve. Finely dice the remaining prosciutto and cut the mint into strips. Sauté the remaining peas with the mint and prosciutto in a little olive oil and cook briefly until soft. Serve the pea puree with the pea ragout and the fish skewer.

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