Pangasius fillet in tarragon sauce

Ingredients for 1 servings:

• 1 fish fillet(s), (Pangasius), approx. 150 g
• 200 g water
• 1 tbsp wheat flour
• 1 tsp vegetable broth, granulated
• 1 tbsp vinegar (tarragon vinegar)
• 1 tbsp cream cheese, 0.2% fat
• Sea salt
• Pepper, white
• nutmeg
• n. B. Pepperoncini, dried
• 1 tsp tarragon, dried

Instructions

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

Light food for pancreatitis, very low in fat, very fine, also for fasting

Cut the pangasius fillet (also called “slim catfish,” but this had no influence on my recipe) into approximately 1 cm wide pieces and, if you like and tolerate it, sprinkle with a little dried chili peppers. Combine cold water and flour in a pan and bring to a boil, stirring occasionally with a whisk. Add the stock and simmer thoroughly to remove the flour flavor. Add the tarragon vinegar and stir in the cream cheese. The sauce should now have a nice sheen. Season lightly with salt, pepper, and nutmeg, then add the dried tarragon leaves and season again. Add the pangasius fillet pieces to the sauce, remove the pan from the heat, and let the fish simmer in the hot sauce for about 10 minutes. I served it with brown rice and broccoli florets steamed in vegetable broth, which I arranged as a bouquet garni.