Pangasius Fillet with Cream – Garlic – Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 230 g fish fillet (s) (panasius fillet)
- 1 teaspoon lemon juice
- 3 tablespoon flour
- 120 g cream
- 1 teaspoon horseradish
- 1 teaspoon dill
- 20 g butter
- 2 cloves garlic)
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Sprinkle the pangasius fillet with a little salt, lemon juice and a little pepper on both sides and let it steep for about 10 minutes.
- In the meantime, cut or press a clove of garlic very finely. Put the butter in a saucepan, heat it slightly and fry the garlic in it. As soon as the garlic begins to turn brown, immediately deglaze with the cream. Season with dill, salt, pepper (coarsely ground) and horseradish. Let the sauce boil slightly, if necessary thicken a little with flour until it is viscous. Let it steep while the fish is frying (no longer boiling).
- Cut the other clove of garlic into approx. 0.5 mm cubes and add to the pan with oil, dab the fish lightly with a paper towel, roll in flour and place in the well-hot pan. After approx. 1 minute, turn the fish and continue frying on low to medium heat - turn again after approx. 3-4 minutes.
- Wild garlic ribbon noodles and broccoli florets are ideal as a side dish.
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