John Myers
Redfish Fillet with Paprika – Apricot Sauce
The perfect redfish fillet with paprika – apricot sauce recipe with a picture and simple step-by-step instructions.
- 800 g Redfish fillet
- 3 piece Red pepper (s)
- 425 g 1 Dose Aprikose(n)
- 1 tbsp Vegetable broth (instant)
- 1 Pc. Chilli pepper (s), red,
- 3 tbsp Lemon juice
- 60 g Butter
- 20 g 20 g Ingwer, frisch
- 2 Pc. 2 Zwiebel(n)
- Salt cayenne pepper
- Wash the fish, pat dry, drizzle with lemon juice, season with salt and turn in the flour. Wash, quarter and core the peppers. Dice 2 quarters, cut the rest very finely. Drain the apricots, collect the juice, quarter 8 apricot halves and cut the rest very finely. Finely dice the onions. Peel and finely chop the ginger.
- Sauté the onion and ginger in a saucepan with half the butter. Add the small pepper pieces and the small apricot pieces to the saucepan and sauté for 5 minutes. Mix 200 ml of water, 7 tablespoons of apricot juice and 1 tablespoon of vegetable stock, add to the saucepan and simmer covered for approx. 15 minutes until soft. If you like, core the chilli pepper, cut it into small pieces and cook it with it.
- Puree the sauce in a saucepan, season with salt and cayenne pepper. If you like it fruity, you can add the apricot juice to the sauce. Keep the sauce warm, it no longer has to boil. Fry the fish in the remaining butter with spaghetti. Arrange everything on plates (preheated), garnish with the paprika and apricot cubes.
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