Sea Bass Fillets with Paprika Sauce and Wild Rice

Ingredients

• 4 sea bass fillets
• 250 ml white wine
• 250 ml fish stock (from the glass)
• butter (for greasing)
• 1 small onion
• 2 red bell peppers
• 1 cup sour cream
• 300 g mixed wild rice
• 1 green bell pepper
• Salt
• Pepper

Instructions

1. 1.

   Wash and pat dry the fish. Place the fillets on a butter‑greased rack in a fish pot. Add wine and fish stock, bring to a boil. Cover and steam for 12 minutes.

2. 2.

   Halve the paprika, remove seeds, wash and finely chop. Peel and finely chop the onion; sauté in butter. Add paprika and simmer for 8 minutes, stir in crème fraîche, cook another 4 minutes, then roughly puree with an immersion blender.

3. 3.

   Season with salt and pepper. Cook rice according to package instructions. Halve the remaining green bell pepper, remove seeds, wash and cut into fine strips. Blanch in boiling salted water for 5 minutes, drain, let dry, and mix into the rice. Plate the fish, pour paprika sauce over it, and serve with paprika‑rice.