Waller in the Mustard Crust with Cabbage-Pears Vegetables

For the gratin, cream the butter and mix in the rosemary, parsley, breadcrumbs, Parmesan and garlic. Season with salt and pepper and form the gratin mixture into a 3 cm thick roll using parchment paper.

For the fish, preheat the oven grill. Cut the catfish fillet into thin slices, season with salt and pepper and sear lightly on both sides in a small amount of oil in a frying pan over medium heat. Place the fillets in an ovenproof greased dish and brush with mustard. Cut the butter roll into narrow slices and place them like a roof tile on top of the mustard layer. Grill the catfish fillets under the broiler on the middle rack until golden brown.

For the vegetables, clean the cabbage, peel off the leaves, remove the hard stem and blanch the leaves in boiling hot salted water for a few minutes. Rinse in cold water and drain well, still squeezing with your hands if necessary. Lay the leaves on top of each other and cut into pieces about 3 cm in size.

Remove the skin from the shallots, halve them and cut them into narrow sticks. Sauté in the oil over medium heat until translucent and add the cabbage.

Remove the skin from the pear, quarter it and remove the core. Cut the pear into cubes and add to the cabbage form. Mix everything well and pour in the whipped cream, steep briefly and season with freshly grated nutmeg, horseradish, cayenne pepper and salt.

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