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Pangasius fillet in mustard sauce

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Ingredients for 4 servings:

  • 4 fish fillets (e.g. pangasius, plaice)
  • 2 onions, finely chopped
  • ½ cup cream
  • ¼ liter broth
  • 3 tbsp mustard (tarragon mustard)
  • salt and pepper
  • some lemon juice
  • some flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fast and sophisticated

Season the fish fillet with salt and pepper. Drizzle with lemon juice and coat in flour. Brown well in a little fat and remove from the pan. Brown the onion pieces in a little fat, then pour in the stock and cream. Stir in the tarragon mustard and simmer until the sauce thickens slightly. Season to taste with salt and pepper, if desired. Place the fish in the sauce and let it simmer briefly. Arrange on plates and serve. We love it with curry rice and vegetables.

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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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