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🍽️ Waller mit horseradish topping and potato-apple vegetable mix

978 kcal · 30 min · 4 servings

Ingredients

• 100 g Celery root
• 1 Onion
• 150 g Butter
• 4 slices White bread (stale)
• 1 tbsp freshly chopped Dill
• 2 tbsp Horseradish (jar)
• Lemon juice
• Salt
• Pepper (from the mill)
• 4 Catfish fillets (approx. 160 g each)
• 2 tbsp Ghee
• 400 g waxy potatoes
• 4 Apples
• 100 ml Apple juice
• 1 Shallot
• 1 tbsp Butter
• 100 ml dry white wine
• 1 tsp freshly chopped Rosemary
• Salt

Instructions

1. 1. Peel the celery stalk and the onion.
2. 2. Cut the vegetables into very small cubes.
3. 3. Heat one tablespoon of hot butter in a pan.
4. 4. Sauté the vegetable cubes briefly in the butter.
5. 5. Let the mixture cool down again.
6. 6. Cut off the hard crust from the white bread.
7. 7. Cut half of the bread into small cubes.
8. 8. Grind the other half of the bread in the blender into fine crumbs.
9. 9. Mix the bread cubes with the cooled vegetables.
10. 10. Add the soft butter, the dill, and the horseradish.
11. 11. Season the mixture with lemon juice, salt, and pepper.
12. 12. Fold in the bread crumbs if the mixture is too dry.
13. 13. Chill the crust mixture.
14. 14. Peel the potatoes and the apples.
15. 15. Quarter the apples and remove the core.
16. 16. Cut the apples and potatoes into cubes of the same size.
17. 17. Mix the apple cubes with lemon juice and apple juice.
18. 18. Peel the shallot and chop it finely.
19. 19. Sauté the shallot and the potato cubes in hot butter.
20. 20. Deglaze the pan with white wine.
21. 21. Salt the mixture and simmer it for about 10 minutes.
22. 22. Add the apple cubes along with the juice.
23. 23. Cook the vegetables for another 5 minutes.
24. 24. Add the rosemary and adjust the seasoning with salt.
25. 25. Preheat the oven to 200 degrees Celsius fan-forced.
26. 26. Wash the pikeperch and pat it dry.
27. 27. Salt and pepper the fish.
28. 28. Fry the fish in hot clarified butter in an ovenproof pan.
29. 29. Fry the fish on both sides.
30. 30. Spread the prepared crust mixture on the skin side of the fish.
31. 31. Bake the fish in the oven for about 10 minutes until golden brown.
32. 32. Plate the fish on top of the potato-apple vegetable mix.
33. 33. Serve breaded beetroot on the side if desired.

Nutrition per serving

• kcal: 978
• Protein: 31 g · Fett/Fat: 60 g · Carbs: 74 g