Karpfenragout

Ingredients

• 1 onion
• 2 red bell peppers
• 150 g celery root
• 300 g tomatoes
• 2 tbsp clarified butter
• 250 ml fish stock
• 150 g crème fraîche
• 2 tbsp Paprika powder (sweet)
• 400 g pike‑perch fillet
• Salt
• pepper from the mill
• Cayenne pepper
• 2 tbsp chives rings

Instructions

1. 1.

   Peel and finely dice the onion.

2. 2.

   Wash, halve, seed, clean the bell peppers and cut into thin strips.

3. 3.

   Peel and cube the celery root.

4. 4.

   Wash the tomatoes, remove the stem ends and slice into wedges.

5. 5.

   Sauté the onions, peppers and celery in hot clarified butter in a pot for a few minutes. Add fish stock, tomatoes, crème fraîche and paprika powder; season with salt and pepper and simmer covered over low heat for about 10 minutes, stirring occasionally. If needed, add a little water.

6. 6.

   Wash, pat dry, salt and pepper the pike‑perch fillet and cut into bite‑sized pieces. Add to the vegetables, stir in, cover and let cook on a turned‑off stove for about 5–6 minutes, seasoning with salt and cayenne pepper. Sprinkle with chives before serving.