Pangasius Wrapped in Bacon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (pangasius fillets)
- 12 slices American style bacon
- 1 lemon (s)
- 2 large onions
- 1 clove garlic
- 1 tablespoon butter
- 2 tablespoon white wine
- 0.5 ½ bunch parsley or dill
- salt and pepper
- 2 tablespoons oil
- possibly horseradish
- possibly herbs
- possibly tomato paste
- possibly basil
Print Recipe
Pin Recipe Instructions
- Peel the onions and garlic. Halve the onions and cut into thin slices. Finely chop the garlic. Fry the onion slices in the butter when they have turned color, add the garlic and deglaze with the white wine. Salt, pepper and sweat until the onions are soft and the liquid has evaporated. Let cool down.
- Wash each pangasius fillet, pat dry well and cut across into three even pieces. Drizzle with the lemon juice and marinate for about 10 minutes. Pat dry again and season with salt and pepper on the inside.
- Place 2 slices of breakfast bacon on a board so that they overlap slightly. Place the fish pieces on the bacon, about 1 teaspoon of the onion mixture and a few leaves of parsley or dill on the lower half of the piece. Fold it lengthways and roll it up tightly with the bacon. Secure the bacon slices with a toothpick.
- Fry the parcels all over in hot oil until the bacon is crispy. This goes well with mashed potatoes.
- The filling can be varied as you like. So taste e.g., instead of onions also horseradish with herbs or as a Mediterranean variation tomato paste and basil.
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