Pörkölt From Pike-Perch with Roasted Pot Noodles

Cut the peppers into strips, spring onions and bacon into small cubes. Heat a little oil in a frying pan, sauté onions and bacon. Add paprika and sweat briefly, extinguish with white wine and cook almost completely.

Add fish stock to the paprika mixture and simmer for about 4 minutes. Grind the paprika with a hand blender. Season pike-perch fillets with salt, put them into the sauce and cook for about 4 minutes.

At the same time, make the pasta “al dente” in salted water. Now drain, rinse with cold water, drain. Fry the pasta in a frying pan with a little olive oil. Add the crumbled edible curd, mix heartily. Season with salt, pepper and parsley.

Lift the cooked fish pieces out of the sauce and keep warm. Fill up the sauce with cream, boil a little bit. Stir crème fraîche into the sauce, perhaps whisking briefly repeatedly. Arrange the pike-perch fillets together with the sauce and the pasta on plates. Garnish with a little sour cream, diced peppers and marjoram.

fruity white wine

Our tip: Use a deliciously spicy bacon for a delicious touch!

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