Pangasius fillet with leek vegetables and paprika sauce

Ingredients for 2 servings:

• 1 pointed pepper, red
• 1 shallot(s)
• 1 garlic clove(s)
• 2 tbsp oil
• 200 ml vegetable stock
• salt and pepper
• 1 tbsp tomato paste
• 1 stalk(s) leek
• 50 ml soy cream (Soy Cream Cuisine)
• 2 pangasius fillets, approx. 180 g each
• 1 tbsp lemon juice
• 1 tsp butter
• Nutmeg, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Wash the pointed peppers, halve them, and trim them. Place the halves skin-side up on a baking sheet in an oven preheated to 250°C (482°F) until the skin begins to blister. Meanwhile, wash the leek, trim it, and cut it into fine rings. Blanch it in boiling salted water for about 3 minutes, drain it, refresh it in cold water, and drain well. Peel and finely dice the shallot and garlic. Remove the pointed peppers from the oven, skin them, and also dice them finely. Heat 1 tablespoon of oil in a saucepan, sauté the shallot and garlic over medium heat until translucent. Add the diced peppers and sauté for 1 minute. Add the tomato paste and roast for another minute. Deglaze with stock, season with salt, and pepper. Simmer on low heat for about 8 minutes. Stir in the soy cream and season again with salt and pepper. Keep warm in the oven. Clean the zander fillets under cold running water, drizzle with lemon juice, and season with plenty of salt and pepper. Heat the second tablespoon of oil in a pan and fry the fish fillets, skin-side down, over medium heat for about 4 minutes until golden brown. Reduce the heat, turn the fish over, and sauté for another 4 minutes. In another pan, heat the butter and sauté the leek over medium heat for about 5 minutes. Season with salt, pepper, and freshly grated nutmeg. Spoon the sauce and leek onto plates and place the fish on top. Serve with couscous.