Catfish with Potatoes, Root Vegetables and Fresh Horseradish
Ingredients
- Ingredients
- 500 grams waxy potatoes
- salt
- 2 carrots
- 150 grams Celery
- ½ stalk Leeks
- 400 milliliters Vegetable broth
- 150 milliliters dry white wine
- 1 bay leaf
- 4 Juniper berries
- ½ tsp peppercorns
- 1 cloves
- 1 pc organic Lemon peel
- 2 Tarragon
- 1 slice fresh ginger
- 700 grams Catfish
- 20 grams butter
- 40 grams freshly grated Horseradish
Preparation steps
Peel potatoes, rinse and cut into 1 cm (approximately 1/2 inch) cubes. Simmer about 15 minutes in salted water.
Peel the carrots and the celery. Trim and rinse the leek. Cut or slice all the vegetables into thin strips, then place in a large pot with the broth and wine. Add the bay leaf with the juniper. Fill a spice bag with the peppercorns and clove and add to the sauce with the lemon zest, tarragon and ginger. Infuse over low heat for about 10 minutes. Rinse the catfish, pat dry and cut into 8 pieces of approximately equal size. Add to the broth, cover and leave until done, 8-10 minutes. The temperature should not exceed 80°C (approximately 175°F).
Melt the butter in a hot pan and swirl in the drained potatoes. Season lightly with salt and distribute on plate. Discard the spice bag and top the potatoes with the catfish, vegetables and sauce. Serve with freshly grated horseradish.
