Summary

Ingredients

• 2 fish fillet (s) (pangasius), fresh or frozen, thawed
• olive oil
• 1 tuber fennel
• 1 leek
• 1 glass white wine, dry
• 400 g potato (s)
• 2 bay leaves
• pepper
• salt
• 0.5 teaspoon ½ curry powder
• 1 tablespoon tarragon, dried, rubbed
• 1 cup whipped cream or Cremefine for cooking
• 1 teaspoon parsley, chopped
• 1 teaspoon butter
• 1 teaspoon, heaped flour

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Instructions

1. Peel the potatoes, halve or quarter depending on the size and cook in salted water.
2. In the meantime, remove the greens from the fennel, cut off the stalk at the bottom, quarter the fennel, remove any brown spots and then cut into strips.
3. Heat some olive oil in a pan, add the fennel and sauté. Deglaze with the white wine, add the bay leaves, add a lot of salt, pepper, curry and tarragon and cook until the fennel is firm to the bite and the wine is reduced by at least half. Possibly add a little more wine if the fennel is not ready yet.
4. In the meantime, remove the root stalk from the leek, cut into 1-2 cm thick rings, wash and pull apart. Then add the leek to the pan and let it simmer until it almost collapses (do not overcook!).
5. As soon as the leek is firm to the bite, place the contents of the pan in a bowl and set aside.
6. Pour a little olive oil into the pan, lightly pepper and salt the pangasius fillets and carefully fry in the pan on both sides over medium heat. As soon as the fillets are cooked through, they are put on the plate.
7. Now put the vegetables from the bowl back into the pan, remove the bay leaves and pour a mug of cream on top.
8. Drain the potatoes, place on the plates and sprinkle with a little parsley.
9. Put a small piece of butter in a bowl, pour some flour on it and knead the butter in the flour so that it absorbs as much of it as possible. Now add the butter and flour piece to the sauce (serves as a sauce thickener), stir and bring to the boil. Season to taste, seasoning if necessary.
10. Spread the vegetable sauce on the fillets.