Pike Perch Fillet on Paprika and Onion Vegetables

For the bell bell pepper and onion vegetables, wash and dry the bell peppers. Cut in half, removing the stem, seeds and white membranes. Cut the peppers into strips. Cut scallions into thick rings, garlic into thin slices.

Heat oil in a pan and fry peppers and onions. Add the garlic and fry. Deglaze with white wine and add soup. Let it simmer a bit and season with salt and pepper. Finally stir in the cream.

Acidify the pike-perch fillets with lemon juice and season with salt. Turn the fillets in flour, tap off excess flour. Pull through beaten egg and finally roll in the almonds.

Heat a mixture of butter and oil in a frying pan and fry the breaded pike-perch fillets on both sides.

Serve the pike-perch fillets with the paprika and onion vegetables.

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