Fried fish medallions on paprika cream

Name: Fried fish medallions on paprika cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g leaf spinach; 1 Onion; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 red peppers; 1 TABLESPOON Butter; 1/4 l Vegetable broth (instant); 200 g Whipped cream; 800 g Redfish fillet; 75 g Butter cheese

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g leaf spinach
1 Onion
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 red peppers
1 TABLESPOON Butter
1/4 l Vegetable broth (instant)
200 g Whipped cream
800 g Redfish fillet
75 g Butter cheese

Directions

1
Clean and wash the spinach. Peel and finely chop the onion. Heat oil in a pot. Fry half of the onion in it, add the spinach and let it collapse. Season with salt and pepper.
2
Clean, wash and chop the peppers. Melt butter in a pot. Brown the paprika and the rest of the onion. Add stock, bring to the boil and simmer for about 5 minutes. Add cream. Season with salt and pepper and puree.
3
Wash the fish, dab dry and cut into 8 pieces, season with salt and pepper. Put the paprika sauce in a large or 2 small casserole dishes, place the fish pieces in them. Spread spinach on top. Grate cheese and sprinkle over it.
4
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Remove and sprinkle with pepper.