SEELACHSFILET  auf  PAPRIKAGEMÜSE  

Coalfish on Peppers

800 g coalfish filets
500 g peppers (green, red, yellow)
2 cloves of garlic
4 tbsp. olive oil
200 g potatoes
3 tbsp. beef stock (cube)
300 g green peas (deep frozen)
125 ml milk
20 g butter
1 tsp. ginger (chopped)
salt, pepper, thyme

 

 

Deseed pepper and cut into stripes. Peel ginger and garlic and chop finely. Peel potatoes, dice them, boil until tender and mash them. Add warmed milk and butter and mix well. Boil green beas until tender, add ginger, mash all and add them to potatoe puree. Season to taste with salt and pepper.
Sautée peppers in olive oil with garlic and thyme, add some beef stock and boil until firm to the bite. Season with salt and pepper.
Season fish filets with salt, pepper and some thyme and fry them in olive oil on both sides.
Place pepper vegetable on warmed plates, put upon fish filets and beside it puree.

 

     
     
 

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