Zander with Potatoes

Ingredients

• 4 pike-perch fillets (160 g each, skin on)
• oil (for frying)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 tbsp paprika powder
• 1 onion
• 1 Garlic clove
• 12 small potatoes
• 0.25 l chicken broth
• 0.125 l sour cream
• 2 tbsp flour
• 1 tsp white wine vinegar
• 1 tbsp butter
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the peppers, halve them, remove seeds, and slice into thin strips. Peel the onion and cut into strips. Peel the garlic clove and finely mince it.

2. 2.

   In a pot, foam the butter, sauté the onion until translucent, add the garlic and pepper strips, and cook briefly. Stir in paprika powder, then pour in vinegar and chicken broth; bring to a boil and reduce to a gentle simmer for about 6 minutes, allowing the pepper strips to soften. Mix flour with sour cream and stir into the pepper mixture. Season with salt and pepper to taste.

3. 3.

   Peel the potatoes, rinse them, cover with salted water, and cook for approximately 25 minutes until tender.

4. 4.

   Wash the pike-perch fillets, pat dry, season with salt and pepper. Place skin-side down in a pan with a little hot oil and fry for about 5 minutes. Just before the fish is done, flip it over and finish cooking. Arrange on top of the pepper sauce and serve with the potatoes.