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Pangasius fillet with mustard sauce

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Ingredients for 2 servings:

  • 2 fish fillets (pangasius fillet)
  • a little clarified butter, for frying
  • ½ lemon(s), untreated
  • ½ onion(s), finely diced
  • 1 tbsp butter
  • 1 tbsp, leveled flour
  • 100 ml milk
  • 100 ml water
  • 2 tbsp cream
  • 2 tbsp mustard, Dijon
  • salt and pepper
  • herbal salt
  • some pepper berries, pink, red

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Fry the onion in butter until translucent. Add flour and, with milk and water, make a light roux. Simmer for at least 20 minutes. Add mustard, cream, salt, pepper, and peppercorns. Season with a little lemon juice. Clean the fish and season with herb salt, pepper, and a little lemon zest. Briefly sear one side in hot clarified butter, turn over, and finish cooking on the turned-off stovetop. Boiled potatoes or rice and a fresh salad go very well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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