Pike Perch Rolls in Paprika

For the pike-perch rolls in peppers, cut a lid off the peppers, remove seeds and white membranes. Brush inside and out with olive oil and place the peppers side by side in a small baking dish.

Rinse pike-perch fillets in cold water and pat dry. Acidify with a little lemon juice and salt. Roll up the zander fillets and put them into the peppers.

Sauté garlic in a little oil and spread over the fish rolls.

Pour hot soup over the peppers and cook in a preheated oven at 180 °C.

In the meantime, prepare the sauce: Rinse carambola in cold water and pat dry. Cut into cubes.

Caramelize sugar and carambola cubes in a pan. Season with curry and paprika powder and deglaze with white wine. Pour in vegetable soup and let it boil down a bit. Add chopped arugula and stir well. Thicken the sauce with ice-cold knobs of butter.

Place the pike-perch rolls in peppers on plates, arrange with the carambola sauce and fresh arugula.

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