Trout fillet on paprika puree

Name: Trout fillet on paprika puree
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 red and 2 yellow; 7-10 Tbsp Peppers; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sugar; 1-2 TEASPOONS Vinegar; 7-10 Tbsp some salad leaves; 7-10 Tbsp Parsley; 1/2 bunch Chives; 4 smoked; 7-10 Tbsp Trout fillets

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 red and 2 yellow
7-10 Tbsp Peppers
7-10 Tbsp salt, white pepper
7-10 Tbsp Sugar
1-2 TEASPOONS Vinegar
7-10 Tbsp some salad leaves
7-10 Tbsp Parsley
1/2 bunch Chives
4 smoked
7-10 Tbsp Trout fillets

Directions

1
Halve, clean and wash the peppers. Steam 3 yellow and 3 red pepper halves each in little boiling salted water covered for about 10 minutes. Drain
2
Cut the steamed pepper halves into small pieces and puree them separately by colour with the cutting stick of the hand mixer. Season to taste with salt, pepper, sugar and vinegar
3
Cut the remaining peppers into fine strips. Wash salad and herbs, dab dry. Cut lettuce into smaller strips. Cut chives into small rolls. Divide trout fillets into pieces
4
Arrange the red and yellow pepper puree on 4 plates. Arrange trout, salad, parsley and strips of bell peppers on top. Sprinkle with chives. Serve with white bread or pumpernickel
5
The red pepper puree tastes even more spicy if you stir in 1-2 teaspoons of paprika pulp from the tube