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
Print Recipe
Pin Recipe Instructions
- 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.
- Finely dice the remaining peppers.
- Season the fish fillets if necessary and fry them briefly on both sides in a pan.
- 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.
- Finally add the chopped parsley and capers.
- Serve with the naturally fried turbot fillet.
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