Fruits & Veggies Monday/vegan fish fillet with pepper sauce, chanterelles and fried potatoes 🍄🥝🍅🍓🍆🍒

Hello dear gourmets, this is my post for this Monday: vegan fish fillet with pepper sauce, chanterelles and fried potatoes.

A big thank you @lenasveganliving and hosted by @plantstoplanks!

Let's taste the tasty fish alternative with some dill, lemon, boiled potatoes or with different sauces or get creative and make it a tasty burger. No matter how - it tastes delicious in any case.

I made it this time with a delicious pepper sauce, chanterelles and crispy fried potatoes.

Ingredients pepper sauce

• 1 tbsp black peppercorns
• a little oil to roast
• 1 tsp powdered sugar
• 2 cl of cognac
• ¼ liter vegetable broth
• 100 g sweet cream vegan
• 30 g cold butter vegan
• 1 slice of garlic
• salt
• cayenne pepper
• freshly ground nutmeg

Further ingredients

• chanterelles
• potatoes
• vegan fish fillet

The delicious Veganz Sea Style Slices with the finest linseed oil are incredibly tender and juicy.

Preparation pepper sauce

Crush the peppercorns, sift the fine dust and briefly roast the grist in not too hot oil. Drain on a sieve.

Lightly caramelise the icing sugar in a small saucepan over medium heat and deglaze with cognac. Then fill with broth, put in the roasted peppercorns, add the cream and cook for 15-20 minutes.

Pour the sauce through a strainer and mix the cold butter into little flakes with the garlic. Season with salt, cayenne pepper and nutmeg.

This pepper sauce also tastes good with pasta, rice and vegetables.

The interesting thing about this sauce is that it is beautifully light despite the intense pepper taste. By roasting the peppercorns their sharpness is mitigated and the typical pepper taste gets a pleasant note. The sauce is relatively thin, if you want something creamy, can easily bind with some cornstarch.

The black peppercorns can be replaced by white ones. The sauce thereby receives a completely different flavor.

Preparing chanterelles

Clean the chanterelles, cut into small pieces and fry in some oil or vegan butter. Season with salt and pepper.

Do not cook the potatoes too soft, let cool and peel. Halve or quarter the potatoes, depending on the size of the potatoes, and then roast in oil until golden brown.

the vegan Sea Style Slices salt and pepper and fry both sides until golden brown.

So my husband was completely satisfied and me too of course.