Summary

Ingredients

• 600 g fish fillet (s)
• 1 tablespoon butter
• 1 green pepper (s)
• 1 red pepper (s)
• 2 bell peppers, yellow
• 0.25 liter ¼ fish stock
• 100 ml crème fraîche
• 30 g butter
• 130 ml white wine
• salt and pepper
• Parsley, fresh

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Instructions

1. Fry the peppers in the oven at 180 ° C until the skin blisters. Skin the peppers. Puree the yellow pods. Cut the red and green peppers into fine strips.
2. Heat 1 tablespoon butter in a pan, fry the fish fillet briefly on both sides and take it out again. Pour in half of the fish stock and the white wine, reduce to half.
3. Stir in the crème fraiche and the rest of the butter. Add the paprika. Season to taste with salt and pepper. If necessary, dilute with the rest of the fish stock.
4. Add the pepper strips and the fish fillet. Let it steep for another 5 minutes. Sprinkle with freshly chopped parsley. Serve with boiled potatoes.