Steamed Catfish From the Spice Broth with Root Vegetables

Pasta dishes are always a good idea!

For the root vegetables, peel the carrots and the parsley root. Clean the leek, remove the dark green, cut the stalk lengthwise and rinse. Cut the carrots and parsley root lengthwise into slices about 2 mm thick, then into 1/2 to 1 cm wide strips (so that they look like wide noodles). Cut leek lengthwise into 1/2 to 1 cm wide strips (‘noodles’).

Blanch the vegetable strips in a saucepan in boiling hot salted water for about two minutes. Drain in a sieve, cool and drain.

For the catfish: Blanch the leek leaves in boiling hot salted water for two minutes until al dente, pour into a sieve, cool and drain. Rinse the catfish fillets, rub dry and loosely wrap each in the center with a blanched leek leaf. In a steamer pot, bring a small amount of water to a boil with mustard seeds, fennel seeds, juniper berries and chili pepper. Grease the steamer insert with butter, place in the saucepan and place the catfish fillets on top. Steam the fillets for about two minutes at low temperature with the lid closed. Remove the pot from the stove and cook the fillets for another five minutes with the lid closed.

In the meantime (for the root vegetables), heat a little olive oil in a deep frying pan at low temperature and sauté the vegetables. Pour the clear soup and add the

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