Fish fillet with chorizo-paprika sauce

Name: Fish fillet with chorizo-paprika sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g baby potatoes; 7-10 Tbsp Salt; 1 red pepper; 1 Onion; 1 Garlic clove; 100 g Chorizo (Spanish pepper sausage; alternatively Kabanossi); 3 TABLESPOONS Oil; 100 g Whipped cream; 200 ml Milk; 7-10 Tbsp Pepper; 4 Fish fillets (approx. 150 g each; e.g. ling fish)

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

Olé! Spanish sausage gives the sauce a balanced pungency. Canarian boiled potatoes are served with it

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g baby potatoes
7-10 Tbsp Salt
1 red pepper
1 Onion
1 Garlic clove
100 g Chorizo (Spanish pepper sausage; alternatively Kabanossi)
3 TABLESPOONS Oil
100 g Whipped cream
200 ml Milk
7-10 Tbsp Pepper
4 Fish fillets (approx. 150 g each; e.g. ling fish)

Directions

1
For the Canarian potatoes, wash the potatoes thoroughly. Bring to the boil with approx. 1 l water and 1 tbsp salt, cover and cook for approx. 20 minutes.
2
For the sauce in the meantime clean, wash and chop the peppers. Peel and finely dice the onion and garlic. Remove sausage from skin and cut into slices. Heat 1 tablespoon of oil in a small pot. Fry the sausage, onion and garlic. Deglaze with cream and milk and simmer for about 5 minutes. Puree everything finely with a hand blender. Season the sauce with salt and pepper.
3
For the fish, wash the fillets, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a large coated pan. Fry the fish for 2-3 minutes on each side. Drain the potatoes and if necessary toss them in the frying fat. Arrange everything. Tomato tastes good with it