Poached Catfish with Paprika Roast and Chervil Linguine

For the poached Waller with Paprikagröstl and chervil linguine, first peel the root vegetables, cut them into fine strips and place them in a saucepan with a handle together with the bay leaf, white wine and vegetable stock. Bring to the boil once. Season pilchard fillets with salt and place in the stock, let stand below boiling point for 3 minutes on each side.

Cut peppers into 2 x 2 cm lozenges and sauté in a pan with olive oil. Add shallots and garlic, sauté with mushrooms and rosemary until hot, add chestnuts, season with salt and pepper.

For the pasta dough, mix all the ingredients well with your hands and knead for 10 minutes. Cover with plastic wrap and aluminum foil and let rest in the refrigerator for 1-2 hours or preferably overnight. Roll out on a floured work surface, then roll out thinly (2 mm) with a pasta machine and cut. Boil in salted water for 2-3 minutes, drain and mix with butter in a pot.

Serve poached Waller with Paprikagröstl and chervil linguine while still warm.

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