Summary

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

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Instructions

1. Thaw the pikeperch fillets (if frozen), wash, pat dry, season with salt and pepper.
2. 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.
3. 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.
4. Green ribbon noodles go well with it.