Pangasius Fillet with Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s), (pangasius fillet)
- a little clarified butter, for frying
- 0.5 ½ lemon (s), untreated
For the sauce:
- 0.5 ½ onion (s), finely diced
- 1 tablespoon butter
- 1 tablespoon, leveled flour
- 100 ml milk
- 100 ml water
- 2 tablespoon heavy cream
- 2 tablespoon mustard, Dijon
- salt and pepper
- Seasoned Salt
- some pepper berries, pink, red
Print Recipe
Pin Recipe Instructions
- Fry the onion in butter until translucent. Add flour and make a light roux with milk and water and cook for at least 20 minutes.
- Add the mustard, cream, salt, pepper and pepper berries. Season to taste with a little lemon juice.
- Clean the fish and season with herb salt, pepper and a little lemon zest. Fry briefly on one side in the hot clarified butter, turn and finish cooking on the switched off stove.
- Boiled potatoes or rice and a fresh salad go very well with it.
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