Pikeperch Fillets in French Pepper and Thyme Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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.
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