Paprika-apricot sauce to fish fillet

Name: Paprika-apricot sauce to fish fillet
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 red peppers (600 g); 1 can(s) (425 ml) Apricots; 2 medium-sized onions; 7-10 Tbsp or something ground. Ginger; 50-60 g butter/margarine; 1 TEASPOON Vegetable broth (instant); 1 TABLESPOON pickled green; 7-10 Tbsp Peppercorns; 7-10 Tbsp salt, cayenne pepper; 800 g Fish fillet ( to the B.; 7-10 Tbsp redfish or cod); 3 TABLESPOONS Lemon juice; 75 g Flour for turning

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 red peppers (600 g)
1 can(s) (425 ml) Apricots
2 medium-sized onions
7-10 Tbsp or something ground. Ginger
50-60 g butter/margarine
1 TEASPOON Vegetable broth (instant)
1 TABLESPOON pickled green
7-10 Tbsp Peppercorns
7-10 Tbsp salt, cayenne pepper
800 g Fish fillet ( to the B.
7-10 Tbsp redfish or cod)
3 TABLESPOONS Lemon juice
75 g Flour for turning

Directions

1
Clean, wash and quarter the peppers lengthwise
2
Dice two quarters. Chop the rest of the bell peppers. Drain the apricots and collect the juice. Dice 3 halves, chop the rest of the apricots. Peel and chop onions and ginger
3
Heat half the fat in a saucepan. Sauté onions and ginger in it. Add paprika and apricot pieces. Steam for about 5 minutes. Bring to the boil with 200 ml water and 7 tbsp. juice. Dissolve stock in it. Cover and simmer for 5-6 minutes. Puree everything finely. Add peppercorns. Season sauce with salt and cayenne pepper. Keep warm.
4
Wash the fish and pat dry. Sprinkle with lemon juice, salt lightly. Cut into pieces. Turn the fish in flour and tap. Heat the remaining fat in a pan. Fry the fish in it for about 5 minutes, turning more often. Arrange everything on plates and sprinkle with remaining diced peppers and apricots. Ribbon noodles go well with it