Waller in Root Broth

For those who love strawberries:

Rinse catfish under cold running water, dry, sprinkle with juice of one lemon, let stand for 15 min, dry and sprinkle with salt inside and out.

For the root stock, peel onion and cut into thin slices. Clean leek, rinse, cut into narrow rings and maybe rinse again. Clean carrot, remove peel from celery, rinse both ingredients and cut into fine sticks. Melt the butter, sauté the onion slices in it, add the vegetables and sauté.

Add water and wine and season with salt. Crush juniper berries and peppercorns, put them with bay leaves in a muslin bag into the root broth, let it boil and make about 10 minutes.

Form the fish in the broth, let it boil, cook in 10-15 min, remove and arrange on a heated plate. Remove the muslin bag from the broth and boil the liquid a little bit.

Dill, parsley and tarragon each carefully rinse, drain, pluck the leaves from the stems, chop finely, add to the root broth form and offer the broth to the fish.

Serve: Parsley potatoes, melted butter, green salad.

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