Waller with Horseradish Crust and Potato-Apple Vegetable

Ingredients

• 100 g celeriac
• 1 onion
• 150 g butter
• 4 slices stale white bread
• 1 tbsp freshly chopped dill
• 2 tbsp horseradish (jarred)
• Lemon juice
• Salt
• freshly ground pepper
• 4 pike fillets (about 160 g each)','2 tbsp clarified butter','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.

   For the crust, peel and finely dice the celeriac and onion. Sauté briefly in 1 tbsp hot butter and let cool. Remove the bread crusts and cut half into small cubes; pulse the rest in a blender to crumbs. Mix the cubes with the vegetables, soft butter, dill, and horseradish, seasoning with lemon juice, salt, and pepper. Fold in crumbs as needed and refrigerate.

2. 2.

   For the ragout, peel the potatoes and apples, quarter the apples, remove cores, and dice like the potatoes. Toss apple cubes with lemon juice and apple juice. Peel and finely chop the shallot; sauté with potato cubes in hot butter. Deglaze with white wine, season, and simmer about 10 minutes. Add apple cubes and their juice, cooking together for another 5 minutes. Finish with rosemary and salt.

3. 3.

   Preheat oven to 200 °C fan‑forced.

4. 4.

   Wash, pat dry, salt, and pepper the fish; sear in hot clarified butter in an ovenproof pan on both sides. Spread the crust mixture over the skin side and bake in the oven for about 10 minutes until golden brown.

5. 5.

   Serve on top of the ragout and optionally garnish with fried beetroot slices.