Pike Perch Gratinated with Red Bell Pepper Sauce

For the pike-perch, debone the pike-perch fillet and cut into very thin slices with a sharp knife. Place these in buttered, deep plates and season with salt, pepper and cayenne pepper.

Chop the shallot very finely and sprinkle over the pike perch. Drizzle with a little white wine and place in oven over high top heat until just stiff.

Then heat the paprika sauce, remove from the plate, fold in the hollandaise sauce, the whipped cream and use it to coat the pike-perch completely with the sauce.

Cook under the salamander or in the oven at high top heat until the whole gets a nice color. Serve with wild rice.

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