Summary

Ingredients

• 400 g fish fillet (s) (pikeperch fillet)
• 1 tablespoon lemon juice
• 3 tablespoon olive oil
• 1 small red pepper (s)
• 2 cloves garlic
• 1 tablespoon butter
• 200 ml vegetable broth, clear
• 125 g crème fraîche
• salt and pepper
• marjoram
• Lemon juice

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Instructions

1. For the sauce, clean the peppers and cut into small cubes. Sauté paprika, crushed garlic and a pinch of marjoram in butter, deglaze with soup and simmer for about 6 minutes. Stir in the crème fraîche and simmer for about 1 minute. Set the sauce aside.
2. Pat the fish fillets dry and remove any bones with tweezers. Cut the fillets into 4 equal pieces, cut across the skin a few times, not too deep, season with salt, pepper and lemon juice. Heat the oil, place the fish fillets skin side down and fry on both sides (1-2 minutes in total, depending on the thickness). At the same time, bring the sauce to the boil, puree with a hand blender and season with salt, pepper and lemon juice. Take the fish fillets out of the pan, let them drain briefly on kitchen paper and serve with the sauce.