Pangasius Fillet with Leek Vegetables and Paprika Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pointed pepper, red
- 1 shallot (s)
- 1 clove garlic
- 2 tablespoons oil
- 200 ml vegetable stock
- salt and pepper
- 1 tablespoon tomato paste
- 1 leek
- 50 ml soy cream (soy cream cuisine)
- 2 pangasius fillet (s), approx. 180 g each
- 1 tablespoon lemon juice
- 1 teaspoon butter
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Wash the pointed peppers, cut in half and clean. Place the halves skin side up on the baking sheet in the oven preheated to 250 ° C until the skin starts to blister.
- In the meantime, wash and clean the leek and cut into fine rings. Blanch in boiling salted water for about 3 minutes, drain, rinse in cold water and drain well.
- Peel shallot and garlic and dice.
- Take the pointed peppers out of the oven, peel them and dice them too.
- Heat 1 tablespoon of oil in a saucepan, sauté shallot and garlic in it over medium heat until translucent. Add the pepper cubes, sauté for 1 minute. Add tomato paste and roast for another minute. Deglaze with broth, season with salt and pepper. Simmer on a low flame for about 8 minutes. Stir in soy cream and season again with salt and pepper. Keep warm in the pipe.
- Clean the pikeperch fillets under cold water, acidify with lemon juice, season with enough salt and plenty of pepper.
- Heat the second tablespoon of oil in a pan and fry the fish fillets on the skin side over medium heat for about 4 minutes until golden. Reduce the heat, turn the fish and let it simmer for another 4 minutes on a reduced heat.
- Heat the butter in another pan and sauté the leek over a medium heat for about 5 minutes. Season with salt, pepper and freshly grated nutmeg.
- Put the sauce and leek on plates and place the fish on top. This goes well with couscous
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