Perch fillets with red pepper fondue
Instructions
FRY a bit of oil with sliced onions, add the peppers cut into chunks, then add the tomato, and checked the water, Cook, then add salt and nut.
Let cool, then stir in the cream.
Flour, fillets and cook in butter, salt and foamy then dry them.
Do heat the sauce and put a layer of sauce on the plate, each flower fillets.
Ingredients and dosing for 2 persons
- 700 g of red peppers
- 100 g of onions
- 100 g of ripe tomatoes
- 20 threads of perch (also frozen)
- 250 g of cooking cream
- 50 g of butter
- Olive oil
- Flour
- Salt
- Nut