Pike Perch Roasted with Two Kinds of Peppers and Polenta

Rinse all the peppers. Quarter the yellow peppers, remove the seeds, season with coarse sea salt and olive oil and roast in the oven at 220 °C for 5 to 10 min. Then remove the skin from the peppers. Cut the bottom of the red bell pepper into small pieces, remove all seeds, season with olive oil and salt and roast in the oven at 180 °C until crisp. For the polenta: boil milk and butter, season. Add polenta semolina and cook for 5 to 8 minutes at low temperature, stirring vigorously.

Fill the polenta into a piping bag and inject it into the red peppers. Then keep warm in the oven.

Season pike-perch fillets with sea salt and ground coriander. Flour the skin side and roast only the floured side in olive oil until crispy.

For the fish stock: boil the fish stock and juice of one lemon to 1/3 of the original mass, thicken (assemble) with ice-cold pieces of butter and briefly toss in the yellow bell pepper.

Pour the yellow bell pepper with the stock into deep plates. Place the red bell pepper filled with polenta standing on its side, place the pike-perch fillet garnished with fresh herbs in the middle of the plate.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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