Pangasius Fillet Wrapped in Serrano
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (pangasius fillets)
- 8 slices ham (Serrano)
- 1 glass tomato (s), dried, pickled in oil
- 2 cloves garlic
- 1 pot basil
- 50 g parmesan cheese
- 50 g pine nuts
- 1 large can (s) tomato (s), peeled
- 150 ml cremefine
- oregano
- Cayenne pepper
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the fish fillets, pat dry and cut once lengthways. Briefly toast the pine nuts in a pan until golden brown, grate the Parmesan cheese and wash the basil leaves.
- Heat the oven to 200 ° C.
- Process the dried tomatoes with a little oil, a peeled garlic clove, the parmesan, the basil and the pine nuts in a food processor to make pesto.
- Season the fish fillets with a little salt and pepper, then spread the pesto on the fish strips. Roll up, wrap each roll with a slice of Serrano ham and place in a baking dish.
- Put the whole thing in the middle of the hot oven for 25 minutes.
- For the sauce, peel off the other clove of garlic, cut into small pieces and fry in a little hot oil. Add the peeled tomatoes and let everything simmer for about 15 minutes. Season with a little cayenne pepper, salt and oregano and finally pour in the Cremefine.
- Pasta tastes good with it - preferably spaghetti! To serve, put a spaghetti nest on the plates, spread the sauce over it, put on a fish roll and serve decorated with basil.
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