Pangasius fillet on roasted paprika sauce with leek and chili vegetables

Ingredients for 4 servings:

• 1 kg fish fillet(s) (pangasius fillets), frozen, thawed
• 6 tbsp Ajvar, mild
• 5 m.-large tomato(s)
• 5 m.-sized onion(s)
• 1 ¼ liters vegetable broth
• 3 stalk(s) leeks
• 140 g red chili pepper(s)
• 140 g chili pepper(s), green
• 1 bottle of white wine
• 2 bay leaves
• salt and pepper
• olive oil
• 1 pack of gnocchi or potato dumplings
• rosemary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Score the tomatoes and briefly place them in boiling water, then peel and dice. Sauté the diced tomatoes together with the diced onions and the ajvar. Deglaze with 150 ml white wine and 150 ml vegetable stock and simmer for 5 minutes. Heat the remaining white wine and vegetable stock in a saucepan with the bay leaf, some ringed leek, salt and pepper and poach the fish for 10 minutes (cook at 75–95°C). Cut the remaining leek into rings and the chili into thin strips and fry in plenty of olive oil until crispy. Remove with a slotted spoon and drain on kitchen paper. In the same pan, fry the potato dumplings or gnocchi until golden brown and season with rosemary. Cover a large plate with paprika sauce, place the fish on top, arrange the gnocchi or potato dumplings around it and arrange the leek and chili salad on top of the fish.