Pangasius Fillet on Roasted Pepper Sauce with Leek – Chili – Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg fish fillet (s) (pangasius fillets), frozen, thawed
- 6 tablespoon ajvar, mild
- 5 medium tomato (s)
- 5 medium onion (s)
- 1 ¼ liter vegetable stock
- 3 leeks
- 140 g chilli pepper (s), red
- 140 g chilli pepper (s), reen
- 1 bottle white wine
- 2 bay leaves
- salt and pepper
- olive oil
- 1 packet gnocchi or potato noodles
- rosemary
Print Recipe
Pin Recipe Instructions
- Score the tomatoes and briefly put them in boiling water, then peel them and cut into cubes. Stew the diced tomatoes with the diced onions and the ajvar. Deglaze with 150 ml white wine and 150 ml vegetable stock and cook for 5 minutes.
- Heat the remaining white wine and the remaining vegetable stock with bay leaf, some leek in rings, salt and pepper in a saucepan and poach the fish in it for 10 minutes (cook at 75 - 95 ° C).
- Cut the remaining leek into rings, cut the chilli into fine strips and fry them in plenty of olive oil until crispy. Remove with the slotted spoon and drain on kitchen paper. In the same pan, fry the potato noodles or gnocchi until golden and season with rosemary.
- Cover a large plate with paprika sauce, put the fish on top, place gnocchi or potato noodles all around and serve the leek and chilli salad on top of the fish.
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