Waller in Mustard Coat, with Pumpkin Sauce & Basil Tomatoes

Waller in mustard coat, with pumpkin sauce, basil tomatoes and earth apple sauerkraut baggers.

Waller :

Mix the flour with the eggs and the olive oil until smooth, add the mustard, season and let rest for about 15 minutes. Cut the fillets of catfish into pieces about 5 cm wide, season with salt and pepper and pull through the mustard dough. Roast in a hot frying pan or on a hot grill with a little olive oil for about 2 minutes on each side.

Pumpkin sauce:

Cut off the pumpkin. Onion cubes in pumpkin seed oil glazed sauté, add pumpkin and briefly with anhenhen. Season a little with salt and pepper, extinguish with the white wine 2x and fill up with the clear soup. Add the coriander, cook for 15 minutes, crush, add the raspberry vinegar, season and strain.

Basil tomatoes:

From the tomatoes, score and remove the stem in a cone shape.

Cut the tomatoes in half diagonally, fill each with a large leaf of basil, assemble, season with salt and pepper and drizzle with olive oil. Place on a baking tray and cook in a heated oven at 200 °C hot air for about 8 min.

Potato-Sauerkraut-Baggers:

Remove peel from cooked potatoes, strain while hot, add egg yolks, butter, egg and potato flour to make a smooth dough. Stir in the well squeezed sauerkraut. Remove the peel from the raw potatoes, grate roughly on the spot with a Rösti grater, squeeze and fold into the potato-sauerkraut dough.

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