Summary

Ingredients

• 4 fish fillet (s) (pangasius or monkfish)
• 4 tablespoon flour, for dusting
• 2 egg (s)
• 2 tablespoon cream
• 2 tablespoon parmesan, finely grated
• some salt and pepper, whiter
• some lemon juice, fresher
• some Worcestershire sauce
• some olive oil, for frying
• 1 medium onion (s), finely chopped
• 2 cloves garlic, finely chopped
• 1 small carrot (s), peeled and finely chopped
• 1 can tomato (s), chopped peeled ( 400 grams)
• 1 tablespoon tomato puree
• 0.5 dl ½ red wine, stronger
• 1 dl bouillon
• some salt and pepper, from the mill
• some oregano
• marjoram
• thyme
• basil

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Instructions

1. Heat some olive oil in a small pan, sauté the onions and garlic, add the finely chopped carrots, sauté a little more. Reduce the heat a little and stir in the tomato paste. Deglaze with the red wine, let thicken a little, add the bouillon and the tomato cubes, let it boil gently for 30 minutes. Season to taste with the herbs, salt and pepper from the mill.
2. Whisk the eggs, cream and parmesan together, lightly season with salt and pepper.
3. Rinse the fish in cold water, pat dry. Season with salt, pepper, lemon juice and a little Worcestershire sauce.
4. Heat a little olive oil in a frying pan, turn the fish in flour, pull through the egg mixture and slowly bake out in the olive oil.
5. Put the sauce on the warm plates, arrange the fish on top and vegetable noodles go very well as a side dish. Serve immediately, otherwise the fish or breading will soften in the sauce.