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Pangasius fillet on sauerkraut topped with cheese

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Ingredients for 2 servings:

  • 3 m.-sized fish fillet(s) (pangasius fillet, frozen)
  • some lemon juice
  • some lemongrass
  • Salt and pepper from the mill
  • Herbs of Provence, dried
  • Rosemary, dried
  • 1 small can of sauerkraut
  • e.g. broth, instant
  • some caraway powder
  • 100 g cream
  • 80 g cheese, grated

Instructions

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

Thaw the pangasius fillets and pat dry with kitchen paper. Season with lemon juice, lemongrass, salt, pepper, rosemary, and Provençal herbs. Cook the sauerkraut in the broth until soft and season with ground caraway. Drain slightly in a sieve. Spread the sauerkraut in a baking dish, arrange the pangasius fillets on top, and pour over the cream. Lightly sprinkle with grated cheese. Preheat the oven to 180°C (fan oven) and bake for about 40 minutes. Serve with boiled potatoes and a good white wine.

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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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