Catfish fillets in the Indian

    * Catfish fillet - 300g
    * Butter - 1 tbsp. l.
    * White wine - 2 tbsp
    * Carrots - 1 pc.
    * Celery - 2-3 stems
    * Onion - 1 small onion
    * Parsley and dill - to taste
    * Rice - 2 tablespoons
    * Flour - 1 / 2 tsp
    * Curry - 1 / 2 tsp
    * Broth - 1 cup
 
Catfish fillets cut into portions, place in saucepan with sliced carrots, celery and onions, add a little butter, celery, pour wine and fish broth, and turned up. Cooking fish is taken out.
 
For the sauce, sauté the flour in butter, add curry and diluted with liquid, which was formed in fire fish. Ready to stir the sauce, season with butter and strained through a sieve. Rice is cooked separately.
Steamed fish is placed on the rice, pour sauce, sprinkle with finely chopped parsley and dill.