Chop the bell pepper, onion and tomato into hazelnut-sized pieces. Steam the onion and tomatoes with a little olive oil, add the bell pepper and thyme and extinguish with vegetable stock. Add the meat broth almost around it and season the letcho with paprika powder and pepper. Season the pike-perch with salt and pepper and sauté in a frying pan with butter for 5 minutes on each side.
Pour in some fish stock so that nothing sticks. Steam leek, coriander and peppercorns as well. Then remove the fish and keep warm. Strain the stock into a small saucepan, add the remaining fish stock and reduce by half. Add sage and bind with some butter flakes. Serve pike perch with letcho and sauce.
Tip: Give preference to fresh thyme over dried!
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