Roasted Sea Bass on Paprika Sauce with Duchess Potatoes and Roasted Vegetables

Sauce:

1. Dice the mushrooms for the sauce. Melt 1 tbsp butter in a saucepan, fry the mushrooms and shallot briefly and deglaze with white wine. Reduce a little, fill up with the poultry stock, add the parsley stalks and reduce the liquid to about half. Pour in the cream and let everything boil down a bit. In the meantime, drain and dice the pickled peppers, add to the sauce, simmer for 1-2 minutes and then puree everything thoroughly. Strain the sauce through a hair sieve to make it nice and smooth. Finally, season with a little salt.

Fish:

1. Heat the butter in a pan and sear the fillets on the skin side. Reduce the temperature to half and watch the cooking progress. As soon as the fish is about two thirds through cooked, you can see it on the sides when the initially glassy meat turns white, turn the fillets and slide the pan off the plate. The residual heat cooks the fish through. Season with a little salt.

Vegetables:

1. Cut vegetables and mix with thyme, rosemary, olive oil and salt to taste. Cook in the oven with the potatoes.

Duchess potatoes:

1. Boil the potatoes in salted water for approx. 20 minutes, drain, allow to evaporate a little, press through the potato press. Mix this mixture well with the butter, an egg yolk and nutmeg while being slightly warm.
2. Put everything in a piping bag and press rosettes with the large star-shaped opening onto a baking sheet lined with baking paper. Mix the second egg yolk with a little water and brush each potato rosette with it. Bake in the 175 degree oven for about 10 minutes until the potatoes are golden yellow.