Summary

Ingredients

• 1 pointed pepper, red
• 1 shallot (s)
• 1 clove garlic
• 2 tablespoons oil
• 200 ml vegetable stock
• salt and pepper
• 1 tablespoon tomato paste
• 1 leek
• 50 ml soy cream (soy cream cuisine)
• 2 pangasius fillet (s), approx. 180 g each
• 1 tablespoon lemon juice
• 1 teaspoon butter
• Nutmeg, freshly grated

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Instructions

1. Wash the pointed peppers, cut in half and clean. Place the halves skin side up on the baking sheet in the oven preheated to 250 ° C until the skin starts to blister.
2. In the meantime, wash and clean the leek and cut into fine rings. Blanch in boiling salted water for about 3 minutes, drain, rinse in cold water and drain well.
3. Peel shallot and garlic and dice.
4. Take the pointed peppers out of the oven, peel them and dice them too.
5. Heat 1 tablespoon of oil in a saucepan, sauté shallot and garlic in it over medium heat until translucent. Add the pepper cubes, sauté for 1 minute. Add tomato paste and roast for another minute. Deglaze with broth, season with salt and pepper. Simmer on a low flame for about 8 minutes. Stir in soy cream and season again with salt and pepper. Keep warm in the pipe.
6. Clean the pikeperch fillets under cold water, acidify with lemon juice, season with enough salt and plenty of pepper.
7. Heat the second tablespoon of oil in a pan and fry the fish fillets on the skin side over medium heat for about 4 minutes until golden. Reduce the heat, turn the fish and let it simmer for another 4 minutes on a reduced heat.
8. Heat the butter in another pan and sauté the leek over a medium heat for about 5 minutes. Season with salt, pepper and freshly grated nutmeg.
9. Put the sauce and leek on plates and place the fish on top. This goes well with couscous