Sea bream fillets with paprika fish in a white wine and olive oil sauce and Parmesan and sesame chips

Ingredients for 4 servings:

• 4 sea bream fillet(s), frozen (sea bream royal)
• 80 ml dry white wine
• 1 lemon(s), juice
• 1 tsp sea salt, cold smoked (Viking smoked salt)
• 4 g sesame, black
• 4 g sesame seeds, peeled
• 2 bell peppers, yellow
• n. B. Olive oil for the cocottes
• 100 ml dry white wine
• 40 ml extra virgin olive oil delicato
• 1 tsp honey
• 1 tsp dill tips
• 1 tsp mustard flour
• 1 tsp smoked paprika powder
• 5 g freshly grated Parmesan cheese (Parmigiano Reggiano, aged 30 months)
• e.g. puree (pepper puree)
• 6 g sesame, black
• 6 g sesame seeds, peeled
• 70 g Parmesan (Parmigiano Reggiano, aged 30 months)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

Thaw the sea bream fillets, rinse, and pat dry. Mix the white wine with the lemon juice and marinate the sea bream fillets in it for 2 hours in the refrigerator. Halve the peppers, remove the seeds and membranes, and wash the halves. Place them on an oven rack and broil them under a hot broiler to blacken the skin, then cool and peel them. Cut out (or carve) fish from the peeled peppers using a biscuit cutter. Puree the remaining peppers. Mix the white wine with olive oil and honey. Add the paprika purée and season with dill tips, mustard flour, 5g grated Parmesan cheese, and smoked paprika powder. Mix everything well. Now coarsely grate 70g Parmesan cheese and mix with 6g each of black and hulled sesame seeds. Preheat the oven to 200°C (top/bottom heat). Line a baking sheet with parchment paper and spread the Parmesan and sesame mixture on top. Melt in the oven for about 8-10 minutes. Then let it cool and cut or break it into chips. Remove the marinated fish fillets from the refrigerator. Remove the sea bream fillets from the marinade, dry them, and season with Viking smoked salt. Now grease four rectangular cocottes with olive oil. Arrange the fillets skin-side down in the cocottes. Arrange the pepper fish around them, sprinkle with sesame seeds, and pour the sauce over them. Bake in the preheated oven at 180°C (fan oven) for about 20 minutes. Remove from the oven, garnish with Parmesan chips, arrange and serve.