Pike Perch Gratin with Paprika Sauce

Ingredients

• 2 onions
• 2 shallots
• 50 g leeks
• 400 g red bell peppers
• 50 g butter
• Salt
• freshly ground pepper
• 250 ml Whipping Cream
• 700 g pike perch fillet
• Cayenne pepper
• 2 tbsp Noilly Prat
• 2 tbsp lemon juice

Instructions

1. 1.

   Peel onions and shallots. Clean leeks, cut lengthwise and wash thoroughly. Dice shallots finely and set aside. Roughly dice onions and leeks. Quarter bell peppers, clean and rinse. Finely dice two quarters of the pepper; roughly dice the remaining pepper.

2. 2.

   Melt butter. Sauté onions, leeks, and roughly sliced pepper while turning them in the pan. Season with salt and pepper. Pour in 125 ml whipping cream and simmer covered for 15 minutes. Puree the pepper with a knife and strain through a sieve. Whip the remaining cream until stiff and fold into the paprika puree.

3. 3.

   Grease four oven-safe dishes (or one large dish). Spread shallot cubes on the bottom of each dish. Rinse pike perch fillet, pat dry, and slice thinly. Layer the slices in the dishes. Season with salt, pepper, cayenne pepper, drizzle with Noilly Prat and lemon juice. Bake in a preheated oven at 200°C (or gas: level 3-4, fan: 180°C) for about 3 minutes. Turn on the grill. Pour paprika sauce over the perch, sprinkle remaining pepper cubes on top, and grill everything for 9 minutes.