Ingredients:
1 kg of pike perch
For the sauce:
½ cup tomato puree,
½ cup broth,
2 onions,
4 tablespoons of grated horseradish,
1 sweet pepper,
4 tablespoons of vegetable oil,
2-3 cloves of garlic,
1 teaspoon of sugar,
1 tablespoon lemon juice,
salt,
ground black pepper,
1 tablespoon chopped herbs.
Preparation:
Cut the filleted fish into small cubes, add salt, pepper, and fry in vegetable oil until golden brown.
Preparing the sauce:
Sauté the prepared onion, cut into half rings, until golden brown, add horseradish, diced sweet pepper, chopped garlic, fry for 5-7 minutes, then add tomato puree, sugar, salt, pepper, broth, simmer under a closed lid for 10-15 minutes.
Combine the fish with the sauce and heat through.
When serving, sprinkle with lemon juice.
