John Myers
Pikeperch on Paprika Ragout
The perfect pikeperch on paprika ragout recipe with a picture and simple step-by-step instructions.
- 1 Yellow pepper
- 1 Red pepper
- 2 tbsp Rapeseed oil
- 1 tsp Sweet paprika powder
- 150 ml Vegetable broth
- 3 tbsp Ajvar
- 100 ml Whipped cream
- Salt and pepper
- 1 tbsp Chopped parsley
- 300 g Pikeperch fillet
- 1 tbsp Lemon juice
- 1 Egg
- 100 g Flour
- 100 g Potato flakes dry product
- 1 tbsp Butter
- Halve, core, clean and wash the peppers. Cut the halves into thin strips. Heat the oil in a saucepan, fry the paprika strips in it for about 2 minutes. Add the Ajver, pour the vegetable stock and cream. Simmer the paprika ragout over a low heat for about 15 minutes, stirring occasionally. Season with salt, pepper and paprika powder. Mix in the parsley and keep the ragout warm.
- Remove the skin from the pikeperch fillet and cut the fillet into pieces, season with salt, pepper and sprinkle with lemon juice. Whisk the egg. First turn the pikeperch pieces in flour, pull them through the egg and bread them in the potato flakes. Fry the fillets in hot butter until golden brown on both sides Drain on kitchen paper. Arrange with paprika ragout and serve
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