Fried Pike Perch in Yellow Bell Pepper Sauce

Cook vegetables in salted water or in steamer until soft. Cut pike perch into two 2 large pieces and marinate with salt, pepper, lemon juice and a little garlic.

Sauce: Sauté the finely chopped vegetables in a non-stick pan, add the paprika and deglaze with white wine, pour in the fish stock and cream and cook until soft. Then puree with crème fraîche in a blender, strain and season to taste.

Turn the pike perch in white breadcrumbs, fry in olive oil and serve on yellow bell pepper sauce.

Wash the rice, sweat it in a pot with butter, cumin, garlic, nutmeg and pour double amount of liquid (= soup + water). Steam with the lemongrass and the cinnamon stick, add salt.

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