Fried fish with paprika-apricot sauce
easy
50 mins
50 mins
Ingredients
- 200 g Fish fillet (e.g. ling fish)
- 1 TEASPOON Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g cleaned red pepper
- 3 Apricot halves
- 1 peeled small onion
- 1 peeled clove of garlic
- 1 (10 g) pinch of peeled ginger
- 2 TEASPOONS Butter or margarine
- 1 TEASPOON Vegetable broth (instant)
- 1 TEASPOON pickled green peppercorns (glass)
- 1 tsp (7 g) Flour for turning
- 60 g ribbon noodles
- 7-10 Tbsp Lemon balm
Directions
- 1
Cut the fish fillet into 2 slices, wash and pat dry. Sprinkle with lemon juice, season with salt and set aside. Finely dice the bell pepper and apricots. Chop onions, garlic and ginger finely. Heat 1 teaspoon of fat, fry onions, garlic and ginger in it.
- 2
Add diced peppers and apricots, except for 1 teaspoon for garnishing, and steam for about 2 minutes while stirring. Add 1/8 litre water and stock. Bring everything to the boil and let it simmer closed for about 10 minutes at medium heat. Finely puree the peppers and apricots in the stock. Add peppercorns and season to taste with salt. Drain some fish slices and turn them in flour. Heat 1 teaspoon of fat in a large pan and fry the fish slices for 4-5 minutes, turning them over. Put the noodles in plenty of boiling salted water and cook for 4-5 minutes. Drain and allow to drain.
- 3
Drain some fish slices and turn them in flour. Heat 1 teaspoon of fat in a large pan and fry the fish slices for 4-5 minutes, turning them over. Put the noodles in plenty of boiling salted water and cook for 4-5 minutes. Drain and allow to drain. Arrange fried fish, noodles and sauce and sprinkle with remaining diced peppers and apricots. Serve garnished with lemon balm
Nutrition Facts
540 kcal
58 g
12 g
49 g
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