John Myers
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Pangasius Fillet with Brussels Sprouts and Spicy Mashed Potatoes
The perfect pangasius fillet with brussels sprouts and spicy mashed potatoes recipe with a picture and simple step-by-step instructions.
Pangasius fillet:
- 2 Pangasius fillet of 140 g
- 2 tbsp Lemon juice
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 Egg
- 25 g Panko (breadcrumbs from the Asia Shop)
- 6 tbsp Sunflower oil
Brussels sprouts:
- 250 Brussels sprouts cleaned
- 1 tsp Salt
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
- 1 tbsp Creme fraiche Cheese
Spicy mashed potatoes:
- 200 g Sweet potatoes
- 300 g Potatoes
- 1 tsp Salt
- 0,5 Cup Cut coriander
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Serve:
- 2 Discs Lemon for garnish
- 2 Stalk Coriander for garnish
Pangasius fillet:
- Halve the pangasius fillets, wash them, pat dry with kitchen paper, sprinkle with lemon juice (2 tbsp), season with coarse sea salt from the mill (1 big pinch each) and colored pepper from the mill (1 big pinch each). Whisk the egg with a fork, pull the fish fillets through the egg mixture, turn them in the panko flour and fry them in a pan with sunflower oil (6 tablespoons) on both sides until golden-brown and keep warm in the oven at 50 ° C until serving. Be very careful when turning the fillets so that the fillets do not fall apart.
Brussels sprouts:
- Carefully clean the Brussels sprouts, cut the stem crosswise, wash, cook in salted water (1 teaspoon salt) for about 10 minutes, drain through a kitchen sieve and return to the hot pot. Season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and nutmeg (1 big pinch), add the crème fraîche (1 tbsp) and mix everything carefully.
Spicy mashed potatoes:
- Peel and dice the sweet potatoes and potatoes, cook in salted water (1 teaspoon salt) for about 25 minutes, drain through a kitchen sieve and return to the hot saucepan. Season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Add the crème fraîche (1 tbsp) and sliced coriander (½ cup) and work through everything well with the potato masher.
Serve:
- Serve the pangasius fillet with Brussels sprouts and spicy mashed potatoes, garnished with a lemon wedge and coriander.
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