Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 350 g fish fillet (s) (pikeperch)
- 8 spring onion (s)
- 1 red pepper (s)
- 1 shallot (s)
- 2 tablespoon butter
- 2 stalks thyme
- 1 clove garlic
- 400 ml fish stock
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Thaw the pikeperch fillets (if frozen), wash, pat dry, season with salt and pepper.
- Dice the paprika, cut the shallot into slices and sauté both in 1 tablespoon butter until translucent. Add paprika, thyme leaves, pressed garlic, fill up with 3/4 of the fish stock, bring to the boil and cook over low heat for 15 minutes. Puree the paprika stock in a blender, pour through a fine sieve into a saucepan.
- Fry the spring onions with 1 tablespoon of butter in a pan, fry the fish briefly on both sides, add the paprika stock and reduce by half.
- Green ribbon noodles go well with it.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below