Ingredients
For 4 portions
600g
Pike perch fillet
Lemon juice
Salt
1tbsp
Olive oil
For the sauce
1
Onion(s), finely chopped
1tsp
Olive oil
400g
Red pepper(s), finely diced
200ml
Clear vegetable stock
Salt
Cayenne pepper
Bay leaf
125g
QimiQ Cream Base
Preparation
- Season the fish fillets with the lemon juice, salt and pepper and allow to draw.
- For the sauce, fry the onion in oil until soft. Add the pepper and fry for a few minutes. Douse with the stock, season to taste and continue to cook until the peppers are tender. Remove the bayleaf.
- Blend smooth. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
- Pat the pike perch dry and fry in oil on both sides. Serve with the pepper sauce.
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