Also try this delicious Molecular fish
Fry the paprika in 1 teaspoon sunflower oil with a dash of water in 5 minutes until done. Let the moisture evaporate slightly.
Clean the green vegetables. Cook the green vegetables in the rest of the sunflower oil on a low setting in about 15 minutes.
Bring the fish stock to the boil and remove the pan from the heat source. Add salt and pepper, if necessary, and let the broth cool for 2 minutes.
Then add the fish fillets and cook the fish with a lid on the pan in about 12 minutes.
Puree the red pepper and strain it. Fry the puree for 1 minute to allow the sugars to caramelize.
Add the vinegar, mustard and honey to this mash and season with a little salt and pepper.
Dab the vegetables with kitchen paper slightly dry. Put the vegetables on the plates, put the fish fillets on them and pour the pepper dressing in nicely.
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