Catfish Fillet in a Parsley Crust with Apple and Strawberry Puree on A

Pour the beet juice into a very hot saucepan, add the finely diced shallots and cook until about half the liquid has evaporated. Then remove from the heat, whisk in 80 g of cold butter cubes. Before serving, heat everything together briefly, strain through a sieve and season with salt and a squeeze of lemon juice.

For the puree, sauté the apple cubes in a little butter for two minutes and season lightly with salt. Press the boiled potatoes twice through a press, then mix in very hot whipped cream with a whisk. Season with salt and freshly grated nutmeg. Finally, fold in the sweated apple cubes.

Sprinkle the fish fillet on both sides with a little juice of a lemon, then season with salt and season with pepper. Press one side into beaten egg, then into a mixture of the grated white bread and the chopped parsley. Press this breading firmly until smooth, then mold again in the beaten egg and white bread-parsley mixture. Fry in good vegetable fat for two minutes on each side. Cook in oven heated to 160 degrees for 2 minutes.

Remove peel from cooked beet tubers and cut into very thin slices.

Serve: Spread a rosette of 10 beet slices in the center of each plate. Spread these with the basil-olive oil mixture. On top, place a thick dumpling of the apple-earthap

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