Pangasius Fillet in Herb Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 fish fillet (s) (pangasius), skinless
- 1 bunch parsley
- 1 bunch dill
- 1 bunch coriander greens
- 2 tablespoon butter (garlic butter)
- 2 tablespoon herb butter
- salt and pepper
- 200 ml milk
- 1 onion (s)
- 2 tablespoon flour
- 1 bell pepper (s)
- 2 tablespoon fat (vegetable cream), for frying
Print Recipe
Pin Recipe Instructions
- Rinse and clean the peppers and cut into sticks approx. 4 cm long and 0.5 cm thick. Clean the onions and cut into small cubes.
- Heat the plant cream in a larger saucepan. Sauté onion cubes in it. Add the butter and flour, toast briefly. Pour milk on top, salt and pepper. Finely chop the herbs and add.
- Put some sauce on the bottom of a flat baking dish. Rinse the fish fillet, dry it well, cut lengthways into 2 parts. Rub the pieces with herb butter on both sides and season with salt and pepper.
- Roll up some paprika sticks in the fish fillet halves and line them up on the sauce in the pan with a little space between them.
- Finally, pour the rest of the sauce over everything. If necessary, dilute this with a little milk. Bake in the oven at 175 ° C for about 20-25 minutes.
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