Poached Catfish Fillet in Root Crust Sauce

Salt, white wine, water, finely chopped onions and peppercorns together make 5 min. Divide the catfish fillet into 4 equal pieces and place them in the broth, which is no longer boiling. Cook at about 80°C for about 15 minutes. Remove the peel from the carrots, beetroot and celery and cut into julienne*. Cook in salted water until al dente. Remove the fish from the broth and set aside. Drain the broth. Melt the butter, add the flour and pour in the stock. Add the cream and simmer for 10 minutes. Add the grated horseradish and season. Finally, heat the julienne and the fish in the sauce. Arrange on a plate and garnish.

*Julienne = cut into fine strips

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