Fried Turbot Fillet with Paprika-caper Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 750 g red pepper (s)
  • 100 g shallot (s)
  • 5 tablespoon olive oil
  • 125 ml white wine
  • 450 ml poultry stock
  • 30 g capers
  • salt and pepper
  • Parsley, smooth
  • 4 fish fillet (s) (turbot fillets)
  • Fat, for frying
Fried Turbot Fillet with Paprika-caper Sauce
Fried Turbot Fillet with Paprika-caper Sauce

Instructions

  1. Grill and peel the peppers. Roughly dice half. Sauté them with the diced shallots in 2 tablespoons of olive oil. Deglaze with white wine and let it boil down. Top up with poultry stock and simmer gently for 10 minutes.
  2. Finely dice the remaining peppers.
  3. Season the fish fillets if necessary and fry them briefly on both sides in a pan.
  4. Puree the paprika stock with the cutting stick. Add the pepper cubes to the sauce, bring to the boil and simmer gently for 5 minutes. Season to taste with salt and pepper.
  5. Finally add the chopped parsley and capers.
  6. Serve with the naturally fried turbot fillet.

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