Perch in Red Pepper Sauce

Rinse bell peppers and cut in half. Place on a baking tray lined with baking paper. Place in a preheated oven at 250°C (approximately 480°F) and roast until the skins turn black and begin to bubble. Remove, cover with a damp kitchen towel and let stand briefly.

Meanwhile, peel and finely chop shallot and garlic.

Peel peppers and dice finely.

Heat 1 tablespoon oil in a saucepan and cook shallot and garlic over medium heat. Add red pepper seasoning and steam for 1 minute. Pour in broth, season with salt and pepper and simmer over low heat soft for about 8 minutes.

Puree sauce with an immersion blender. Mix in soy cream and season again with salt and pepper. Keep warm.

Rinse leeks and cut into thin rings. Blanch in salted boiling water for 3 minutes. Drain, rinse with cold water and drain again.

Rinse fillets under cold water, pat dry, season with salt and pepper and sprinkle with lemon juice.

Heat remaining oil in a pan. Cook fish fillets until golden brown on medium heat, or about 4 minutes on the skin side. Reduce heat, cover and continue cooking for about 4 minutes.

Heat butter in another pan. Sauté leek rings over medium heat for about 5 minutes. Season with salt, pepper and freshly grated nutmeg.