Waller from Root Broth with Potatoes and Fresh Horseradish

Ingredients

• 500 g waxy potatoes
• Salt
• 2 carrots
• 150 g celery
• 0.5 stalk leek
• 400 ml Vegetable broth
• 150 ml dry white wine
• 1 bay leaf
• 4 juniper berries
• 0.5 tsp Peppercorns
• 1 clove mace
• 1 piece untreated lemon zest
• 2 tarragon sprigs
• 1 slice fresh ginger
• 700 g waller fillet
• 20 g butter
• 40 g freshly grated horseradish

Instructions

1. 1.

   Peel, wash, and cut the potatoes into about 1 cm cubes. Simmer in salted water for approximately 15 minutes.

2. 2.

   Peel the carrots and celery. Clean the leek. Slice all vegetables into thin strips or shave them. Place them in a large pot with the broth and wine. Put the bay leaf, juniper berries, peppercorns, and mace into a spice sachet and add it along with the lemon zest, tarragon, and ginger to the broth. Let it steep for about 10 minutes over gentle heat. Rinse the waller, pat dry, and cut into eight roughly equal pieces. Place them in the broth and cover; let cook for 8–10 minutes. The temperature should not exceed 80°C.

3. 3.

   Add butter to a hot pan and sauté the drained potatoes lightly seasoned with salt. Arrange on plates. Add the fish with the vegetables and the seasoned broth (remove spice sachet) and serve with freshly grated horseradish.