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🍽️ Plaice fillets in paprika cream with baked vegetable gratin

570 kcal · 30 min · 4 servings

Ingredients

• 500 g red bell peppers
• 2 onions
• 1 clove of garlic
• 5 tbsp oil
• 100 ml white wine
• 200 ml vegetable broth
• 1 bunch thyme
• 150 g crème fraîche
• salt
• pepper from the mill
• 1 pinch sugar
• 4 sole fillets
• 2 tbsp butter
• 1 tbsp lemon juice
• 600 g potatoes
• 1 can artichoke hearts
• butter (for the dish)
• salt
• pepper from the mill
• 1 clove of garlic
• whipping cream

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes thinly.
3. 3. Take the artichokes out of the can and let them drain well.
4. 4. Slice the artichokes thinly as well.
5. 5. Grease a baking dish with some butter.
6. 6. Layer the potato and artichoke slices alternately in the dish.
7. 7. Season the vegetables with salt and pepper.
8. 8. Peel the garlic and press it into the cream.
9. 9. Pour the cream-garlic mixture evenly over the vegetables.
10. 10. Preheat the oven to 200 degrees (convection: 180 degrees, gas: level 3-4).
11. 11. Bake the vegetable gratin in the oven for 50 minutes.
12. 12. Quarter the bell peppers and remove the seeds.
13. 13. Wash the peppers and dice them into small cubes.
14. 14. Peel the onions and garlic.
15. 15. Finely chop the onions and garlic.
16. 16. Heat two tablespoons of oil in a pot.
17. 17. Sauté the pepper cubes, onions, and garlic in it.
18. 18. Deglaze the pan with wine.
19. 19. Let the liquid reduce slightly.
20. 20. Add vegetable broth and bring everything to a boil.
21. 21. Rinse the thyme briefly under running water.
22. 22. Add one-third of the thyme to the pepper mixture.
23. 23. Simmer everything covered for 15 minutes.
24. 24. Remove the thyme sprigs from the sauce.
25. 25. Blend the sauce until smooth with an immersion blender.
26. 26. Stir the crème fraîche into the sauce.
27. 27. Let the sauce reduce further until it is creamy.
28. 28. Season the sauce with salt, pepper, and a pinch of sugar.
29. 29. Rinse the fish fillets and pat them dry with kitchen paper.
30. 30. Lightly score the skin of the fillets with a sharp knife.
31. 31. Season the fish on both sides with salt and pepper.
32. 32. Heat the remaining oil in a large non-stick pan.
33. 33. Add one-third of the thyme to the hot pan.
34. 34. Fry the fish for four to five minutes on the skin side first.
35. 35. Add butter and fry the fish for another two to three minutes.
36. 36. Pick the remaining thyme leaves off the stems.
37. 37. Drizzle the finished fish with lemon juice.
38. 38. Serve the fish with the paprika sauce and the vegetable gratin.
39. 39. Garnish the dish with the fresh thyme leaves.

Nutrition per serving

• kcal: 570
• Protein: 30 g · Fett/Fat: 36 g · Carbs: 34 g