Waller Blue with Colorful Vegetables,

– Parsley, thyme 1 Waller, Waller, in about 2 Kg gutted 100 g g Black ze lentils, soaked Yield: For The Sauce:

Fresh kitchen herbs Kitchen herbs.

1. prepare the cooking broth, make water with onions, vinegar, herbs and spices for half an hour. Then strain the broth through a sieve. 2. rinse and clean the leek, celery and carrot and cut them into lozenges. The gutted, cleaned catfish in the cooking broth form and in about half an hour at a light temperature pull. Add the vegetable loins only in the last 5 minutes and let them simmer. Sauté the minced shallots in butter until soft. Drain and add the lentils, pour in the veal stock. Simmer gently for about half an hour until lentils are tender. Season to taste with vinegar, salt and freshly ground pepper.

For the sauce, mix fish stock, whipping cream and wine and boil gently. Mix in butter and mustard, season the sauce with salt and freshly ground pepper to taste.

Remove the catfish from the broth, skin and carefully lift the fillets from the bones with a fork. Arrange the fish fillets with sauce, vegetables and lentils. Serve with boiled potatoes and garnish with herbs.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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