Summary

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

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Instructions

1. Wash and dry the fish fillets and cut lengthways in half.
2. Spread wild garlic pesto on the skin side, roll up and fix with toothpicks.
3. Place in a perforated cooking container and cook as follows:
4. 85 ° C - 100% humidity - 12 min
5. In the meantime, sauté shallots in butter, deglaze with wine, fish stock and a little cream and reduce by half, add sherry.
6. Beat the rest of the cream until stiff. Puree the sauce with the blender.
7. Pour the whipped cream into the sauce. Season to taste with salt, pepper and nutmeg.
8. Serve with rice and spinach.