Crispy Pike Perch on Paprika Sauce

Debone the zander fillets if possible, rub with lemon juice, salt, lightly pepper and lightly flour the skin side. Heat corn oil vigorously, place pike perch skin side down in fat and fry until skin is crispy and pike perch is almost cooked through. Then turn over, fry for another half minute, remove from pan and keep warm. Meanwhile, poach the peppers and peel off the skin. Lightly brown finely chopped onion in butter, deglaze with white wine, fish stock or vegetable soup. Add the bell pepper cut into strips and the corn kernels, reduce heat and stir in the paprika powder and tomato paste. Simmer everything slowly until tender, about 20 to 30 minutes. If necessary, add a little liquid. Season to taste with vinegar and sugar, add cream and boil everything down to a creamy consistency. Blend the sauce in a blitz cutter or pass through a liquidizer and arrange around the crispy fried pike-perch fillets. Serve with larded spiral noodles or pasta noodles.

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