Cod roulades in paprika sauce
easy
55 mins
55 mins
Ingredients
- 4 thin, elongated slices (approx. 200 g each) Cod fillet
- 7-10 Tbsp Juice of 1 lemon
- 2 Gherkins (from the jar)
- 7-10 Tbsp Salt
- 2 TABLESPOONS Tomato paste
- 7-10 Tbsp Flour
- 5 TABLESPOONS Oil
- 1 big onion
- 5 red peppers
- 1 green pepper
- 1/8 l clear chicken broth (instant)
- 1 Pepperoni (from the jar)
- 1-2 TABLESPOONS sauce thickener
- 1 pinch Sugar
- 7-10 Tbsp wooden skewers
Directions
- 1
Drizzle the fish fillet with lemon juice. Leave a little to stand. Cut cucumbers into sticks. Season fish with salt and spread with tomato paste. Spread cucumber sticks on it, roll up fillets and turn them slightly in flour.
- 2
Stick them with wooden skewers. Heat the oil and fry the fish roulades all around. Cover and fry for 15 minutes over a low heat. Peel and chop the onion. Clean and wash the peppers.
- 3
Cut the red peppers, except for one, into large pieces. Finely dice the remaining red and green peppers. Fry the diced peppers briefly in the remaining oil. Remove. Sauté onions and pepper pieces in frying fat.
- 4
Deglaze with broth and cook and puree for about 5 minutes. Chop the pepperoni finely and add. Stir in sauce thickener and bring to the boil again. Season to taste with salt and sugar. Stir in diced peppers.
- 5
Arrange fish roulades in the sauce. Boiled potatoes or mashed potatoes taste good with it.
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