Pike perch fillets in French paprika and thyme sauce
Für 1-2 persons
- 350g FEMEG pike-perch fillets (1 package)
- 8 spring onions
- 1 red bell pepper
- 2 tsp butter
- 2 stalks thyme
- 1 clove of garlic
- 300 ml fish stock
- salt, pepper
Defrost the pike-perch fillets, rinse, pat dry, salt and pepper.
Slice the shallot and sauté in 1 tablespoon of butter until translucent.
Add diced bell bell pepper ,thyme leaves, pressed garlic, fill up with fish stock, bring to a boil and cook on low heat for 15 minutes. Puree the bell pepper stock in a blender and then pour it through a fine sieve into a pot.
Fry the spring onions with 1 tablespoon of butter in a pan, fry the fish briefly on both sides, add the paprika stock and reduce by half.
Serve with green ribbon noodles (approx. 120 -160g green ribbon noodles).