Pangasius in Spicy Coat with Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 port. Fish fillet (s), (pangasius fillets)
- salt and pepper
- 6 slices ham, raw
- 3 sprigs rosemary, fresh
- 2 dl red wine
- 1 tablespoon butter
- butter for frying
Print Recipe
Pin Recipe Instructions
- Cut the pangasius fillets crosswise into thirds. Season with salt and pepper. Chop the rosemary and briefly press the fish fillets onto it. Wrap each piece of fish in raw ham. Heat a little butter, fry the fish parcels in it and then keep warm.
- Peel off the roasting set with the red wine, bring the wine to the boil and reduce a little. Season with salt and pepper and remove from the stove. Stir in pieces of ice-cold butter and serve the sauce immediately with the fish.
- I serve with lemon and herb rice or risotto.
- Instead of rosemary, you can also use 1-2 sage leaves per fish packet.
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