Fish Pan with Cream and Herbs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 fish fillet (s), e.g. pangasius
- 2 cups cream
- 1 onion (s), cut into fine strips
- 3 cloves garlic, pressed
- 1 teaspoon thyme
- 1 teaspoon oregano
- Oil, for frying
- salt and pepper
- 50 ml white wine
Print Recipe
Pin Recipe Instructions
- Wash the fish and pat dry, season with salt and pepper. Fry in the pan until cooked through, then remove and set aside.
- Sweat the finely chopped onion and the squeezed garlic in the pan. Deglaze with white wine. When the alcohol has evaporated a little, add the cream and let it boil down for approx. 5-10 minutes. Finally add the herbs. I always use fresh ones from the garden, but dried ones are just as good.
- Cut the fish into small pieces (it doesn`t matter if it disintegrates) and add to the sauce in the pan for another 5 minutes. Season to taste with salt and pepper.
- Rice or noodles go well with this.
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