Ingredients:

• 1 kg skinless catfish fillet (4 fillets of 250 g each, cut in half)
• 160 g cherry tomatoes, halved
• 120 g shallots, quartered
• 150 g bell pepper, sliced
• 2 garlic cloves, sliced
• 300 g potatoes (boiled in skin and sliced)
• 10 ml sunflower oil
• 1 small bunch of dill (or thyme if unavailable), coarsely chopped
• 1 small bunch of parsley, finely chopped
• Salt & Pepper
• Pepper
• 120 ml white wine
• 1 lemon, sliced
• 1 hot chili pepper, finely chopped
• 100 g carrots, cut into sticks
• Parchment paper
• 100 g butter

Preparation:

1. Season the fish with salt, pepper, and a few drops of lemon juice, then let it rest in the refrigerator.
2. Heat a grill pan over medium heat with a bit of oil and briefly sear the fish on both sides.
3. Using the remaining oil in the pan, sauté the carrots, shallots, and bell pepper briefly.
4. Add garlic and potatoes, season with salt and pepper, and add the thyme sprig.
5. Sauté everything together for another 1-2 minutes.
6. Transfer the vegetables onto a sheet of parchment paper, place the cherry tomatoes on top, and then add the fish fillets.
7. Place a piece of butter and lemon slices on top of each fillet.
8. Wrap everything tightly in the parchment paper and bake in a preheated oven at 220°C (428°F) for 12-15 minutes.
9. While the fish is baking, mix parsley, dill, and chili pepper with a little oil, season with salt and pepper, and use this mixture to garnish the fish when serving.
10. Serve with freshly toasted bread.

Ingredients:

• 1.4 kg carp steaks
• 150 g all-purpose flour
• 15 g sweet or hot paprika
• 50 g cornflakes
• 100 g breadcrumbs
• 4 eggs
• 50 ml milk
• 1 kg sweet potato fries
• Salt & Pepper
• Salt & pepper
• 500 ml frying oil

Dressing:

• 1 bunch parsley, coarsely chopped
• 1 bunch chives, finely chopped
• Juice of 1 lemon
• 1 hot chili pepper, finely chopped
• 1 red bell pepper, finely chopped
• 100 ml olive oil
• 60 g shallots, finely chopped
• 2 g garlic
• 35 ml wine vinegar

Preparation:

1. In a bowl, mix all the ingredients for the sauce and let the flavors blend while preparing the carp.
2. Season the carp steaks with salt and pepper, then let them rest for a few minutes.
3. Crush the cornflakes in a bowl and mix them with breadcrumbs and ground paprika.
4. Whisk the eggs and milk together until smooth.
5. Bread the carp steaks in the following order: flour, egg mixture, and the breadcrumb-cornflake mixture.
6. Fry the carp steaks over medium heat until golden brown.
7. Place the fried fish on a paper towel to absorb excess oil.
8. Meanwhile, fry the sweet potatoes until crispy, then drain the oil and season with salt.
9. Serve the carp steaks topped with the sauce, with crispy sweet potatoes on the side.

Ingredients:

• 250 g PANONA MARE Fishchips classic
• 400 g sourdough bread
• 200 ml sunflower oil (for frying)
• 50 g cheddar cheese
• 100 g coleslaw salad (mix of white and purple cabbage, red onion, carrot)
• 25 g pickles (sliced)
• 40 g butter
• 1 hot chili pepper (thinly sliced)
• Freshly ground black pepper
• Salt & Pepper
• 15 g mayonnaise
• 10 g sour cream
• 10 g mustard
• 4 eggs
• 1 lemon

Preparation:

1. Mix the coleslaw salad with mayonnaise, sour cream, salt, pepper, and juice from half a lemon. Stir well and let it rest in the fridge to blend the flavors.
2. Heat the oil in a pan over medium heat and fry the fishchips until golden brown.
3. Once cooked, place the fishchips on a paper towel to drain excess oil.
4. Meanwhile, spread butter on the sourdough bread and toast it until golden.
5. Spread mustard on one side of the toasted bread.
6. Layer the fried fishchips on the bread, followed by slices of cheddar cheese. Place in a preheated oven at 180°C until the cheese melts.
7. Add the coleslaw salad on top of the melted cheese and cover with the second slice of bread.
8. Garnish the sandwich with sliced pickles and hot chili pepper.
9. Serve the sandwich on a warm plate with a fried egg on top. Finish with freshly ground black pepper.

Ingredients:

• 12 eggs
• Salt & Pepper
• Freshly ground black pepper
• 60 g sour cream
• 100 g boiled potatoes (peeled and sliced)
• 40 g shallots (thinly sliced)
• 60 g grated mozzarella (or another cheese)
• 1 small bunch of fresh chives (finely chopped)
• 200 g smoked carp fillet (boneless)
• ½ hot chili pepper (sliced)
• 50 g loaf bread
• 60 g apple (diced)
• 40 g butter

Preparation:

1. Preheat the oven to 180°C.
2. In a bowl, mix eggs, sour cream, shallots, mozzarella, and smoked carp fillet
3. Season with salt and pepper and combine well.
4. Melt butter in a pan over medium heat. Pour in the omelette mixture and cook until it is half-set without flipping.
5. Transfer the pan to the oven and bake the omelette for 1-2 minutes until fully cooked but still soft and fluffy.
6. Meanwhile, toast the loaf bread in a pan until golden brown.
7. Remove the omelette from the oven
8. and top with diced apples, chopped chives, and sliced chili pepper.
9. Serve with toasted bread on the side.

Ingredients:

• 240 g PANONA MARE Fishnuggets Classic or Kids
• Sunflower oil (for frying)
• 4 Romaine lettuce leaves
• 25 g bell pepper (cut into fine julienne strips)
• 25 g carrot (cut into fine julienne strips)
• 15 g spring onion (cut into fine julienne strips)
• 20 g cucumber (cut into fine julienne strips)
• 40 g chives
• Toasted croutons (seasoned with a little oil, salt, and dried thyme)
• Trapist cheese
• Salt & Pepper
• Pepper

Dressing:

• 160 g mayonnaise
• 40 g pickles
• A bit of pickle brine
• 40 g mustard
• 2 g garlic
• 50 g red onion granules
• Worcestershire sauce
• 60 g parmesan cheese
• Lemon juice
• Salt & Pepper
• Pepper

Preparation:

1. Heat oil in a pan over medium heat and fry the Fishnuggets until golden brown.
2. In a large bowl, mix the Romaine lettuce and julienne-cut vegetables.
3. Lightly season with salt and pepper, then add lemon juice and a drizzle of oil.
4. Arrange the salad on a plate, top with halved Fishnuggets and toasted croutons.
5. Drizzle with the prepared dressing and grate Trapist cheese over the top as desired.

Preparation of the Dressing:

1. Place all ingredients in a tall, narrow container and blend with an immersion blender until smooth.
2. Refrigerate until serving.