Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 fish fillet (s), (pangasius fillets, approx. 200g each)
- 3 tablespoon pesto (wild garlic)
- salt and pepper
- 2 shallot (s), chopped
- 1 tablespoon butter
- 200 ml fish stock
- 100 ml white wine
- 5 cl sherry
- 100 ml cream
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Wash and dry the fish fillets and cut lengthways in half.
- Spread wild garlic pesto on the skin side, roll up and fix with toothpicks.
- Place in a perforated cooking container and cook as follows:
- 85 ° C - 100% humidity - 12 min
- In the meantime, sauté shallots in butter, deglaze with wine, fish stock and a little cream and reduce by half, add sherry.
- Beat the rest of the cream until stiff. Puree the sauce with the blender.
- Pour the whipped cream into the sauce. Season to taste with salt, pepper and nutmeg.
- Serve with rice and spinach.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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