Pangasius Fillet Wrapped in Serrano

Summary

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

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Instructions

1. 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.
2. Heat the oven to 200 ° C.
3. 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.
4. 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.
5. Put the whole thing in the middle of the hot oven for 25 minutes.
6. 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.
7. 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.