Summary

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

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Instructions

1. 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.
2. Add the mustard, cream, salt, pepper and pepper berries. Season to taste with a little lemon juice.
3. 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.
4. Boiled potatoes or rice and a fresh salad go very well with it.