Pangasius Fillet in White Wine – Cream Sauce with Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 5 fish fillet (s), pangasius fillets (drained weight approx. 710g)
- 2 small onions, diced
- 1 clove (s) garlic, pressed
- 2 tablespoon tomato paste
- 300 ml cream
- 150 ml milk, 3.5%
- 0.5 ½ bunch basil
- 200 ml wine, white, dry
- salt and pepper
- some fat (oil, butter, etc.)
- 1 teaspoon sugar, (possibly a little more)
- 2 sachets rice
Print Recipe
Pin Recipe Instructions
- Thaw, wash and pat dry the fish fillet.
- Divide each fillet into 2-3 pieces, then place in a baking dish.
- Cook the rice in the boiling water.
- Fry the onion and garlic in a little fat until translucent, add the tomato paste and let roast briefly. Deglaze with the white wine and bring to the boil. Add the cream, the coarsely chopped basil and the milk and reduce again. Season well with salt, pepper and sugar!
- Pour the sauce over the fish and put it in the hot air oven at about 170 degrees for about 30 minutes.
- Serve with the rice.
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