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QimiQ
Benefits
Smooth and creamy consistency in seconds
Gluten free
15
easy
Ingredients for 4 portions
600
g
Pike perch fillet
Lemon juice
Salt
1
tbsp
Olive oil
For the sauce
1
Onion(s),
finely chopped
1
tsp
Olive oil
400
g
Red bell pepper(s),
finely diced
200
ml
Clear vegetable stock
Salt
Cayenne pepper
Bay leaf
125
g
QimiQ Sauce Base
Method
1.
Season the fish fillets with the lemon juice, salt and bell pepper and allow to draw.
2.
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 bell peppers are tender. Remove the bayleaf.
3.
Blend smooth. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
4.
Pat the pike perch dry and fry in oil on both sides. Serve with the bell pepper sauce.
