John Myers
Pangasius Fillet on Spinach Leaves with Tomato, Mozzarella Topping, with Tagliatelle Cream Cheese Sauce
The perfect pangasius fillet on spinach leaves with tomato, mozzarella topping, with tagliatelle cream cheese sauce recipe with a picture and simple step-by-step instructions.
- 4 Pc. Pangasius fillet
- 3 Pc. Tomatoes
- 200 g Cream cheese
- 200 g Herbal cream cheese
- 125 g Mozzarella
- 500 ml Vegetable broth
- 500 gr Tagliatelle
- 1 bunch Seasonal herbs
- Fish: sauté the spinach leaves with onion and garlic in olive oil and season with pepper, salt and nutmeg, then season the pangasius fillets with pepper, salt and paprika and fry them. Put the spinach leaves in a baking dish, put the pangasius fillets on top and then top with tomatoes and mozzarella in the oven at 125 degrees for 10 minutes. Sauce: For the sauce, sauté the onion and garlic and deglaze with the vegetable stock, add the cream cheese and season with pepper, salt, nutmeg and mustard. Depending on the season, herbs can be added (wild garlic). Noodle: Boil the noodles in plenty of salted water after pouring a little olive oil over them
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