Walleye Fillet with Horseradish

Ingredients

• 1 bay leaf
• 3 Juniper berries
• 1 clove
• 1 tsp peppercorns
• 150 ml dry white wine
• 500 g waxy potatoes
• 2 stalks tarragon
• Salt
• 2 carrots
• 200 g celeriac
• 1 leek stalk
• 800 g pike fillet (pre-cooked, skin removed)
• pepper (ground)
• 2 tbsp freshly grated horseradish
• Tarragon for garnish

Instructions

1. 1.

   Fill a spice bag with the bay leaf, juniper berries, clove and peppercorns, seal it and bring to a boil in a pot with the white wine and about 250 ml water covered.

2. 2.

   Wash, peel and dice the potatoes. Add them with tarragon to the broth, season with salt and simmer gently covered for about 10 minutes.

3. 3.

   Meanwhile wash, clean or peel carrots, celeriac and leek, then cut everything into fine strips (5‑6 cm long). Rinse the walleye fillet, pat dry and cut into eight roughly equal pieces. Season with salt and pepper. Add the prepared vegetables to the potatoes, place the fish in the broth and let everything simmer covered for 10‑15 minutes over low heat until just cooked through; do not boil further.

4. 4.

   Add about half of the horseradish at the end, remove the spice bag and taste. Arrange the vegetables on plates, lay the walleye fillet on top and pour some broth over it.

5. 5.

   Serve garnished with the remaining horseradish and tarragon.