Our recipes

Ingredients

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

Preparation

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).