Paprika – ginger – sauce

Ingredients for 4 servings:

• 4 red bell peppers
• 1 shallot(s)
• 1 garlic clove(s)
• 10 g ginger
• 1 tbsp olive oil
• 3 sprigs of thyme
• 60 ml vermouth (Noilly Prat)
• 200 ml chicken stock
• 1 tsp pepper, red (ground pepper)
• Salt
• 12 pinches of sugar
• 25 g butter, ice cold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a fruity-sweet sauce with a slight spiciness for fish and poultry

Quarter the bell peppers, remove the seeds, and cut into small pieces. Peel and finely dice the shallot, garlic, and ginger, then sauté in a little olive oil until translucent. Add the bell pepper pieces, stir through, and sauté briefly. Deglaze with Noilly Prat, add the thyme sprigs, pour in the chicken stock, and simmer gently with the lid uncovered for 90 minutes. Remove the thyme sprigs before further processing. Purée the contents of the pot and strain through a fine sieve into a saucepan, reducing slightly if necessary to achieve a mushy consistency. Season to taste with pepper, salt, and a little sugar, if desired. Finally, purée the ice-cold butter into the sauce.