Pike Perch with Paprika Sauce

Ingredients

• 4 pike perch fillets
• 3 tbsp Lemon juice
• 2 red bell peppers
• 1 Shallot
• 0.125 l white wine
• 100 g heavy cream
• 40 g Butter
• 600 g small waxy potatoes
• 3 tbsp butter
• Salt
• pepper (ground)
• 1 bunch parsley

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 25 minutes, drain and set aside. Rinse the fish, pat dry, season with salt and pepper, and drizzle with lemon juice.

2. 2.

   Halve the peppers, remove seeds, wash, finely chop. Peel and finely chop the shallot, add to peppers and wine in a saucepan, bring to a boil once, then cover and simmer on low heat for 15 minutes.

3. 3.

   Place the pike perch over the paprika mixture and steam on low heat for 6 minutes, remove, drizzle with some cooking liquid. Puree the vegetables, strain through a sieve, return to the pot.

4. 4.

   Add the cream and bind with cold butter. Season with salt, pour over the fish. Toss the potatoes in butter, finely chop parsley, sprinkle over the dish.