Fricassée of Pike Perch on Peppers

Halve the peppers, remove the seeds and cut into cubes or lozenges, the sections are taken for the preparation of the sauce. Sauté the peppers in butter and deglaze with white wine, reduce and cook in beef broth or stock until soft, add cream and mix with butter and strain. Cut the raw peeled potatoes into fine cubes (0,5 x 0,5 cm), and fry them in hot fat until golden. Dab with a paper towel. Cut the pike-perch fillets into 2-3 cm wide strips, season with salt, pepper and lemon thyme and fry in olive oil with butter. Toss the bell pepper loaves in butter and season. Arrange all the components on the red bell pepper sauce.

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