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Pangasius fillet rolls with spinach filling in dill sauce

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Ingredients for 6 servings:

  • 600 g fish fillet(s) (Pangasius, approx. 3 fillets)
  • 150 g spinach
  • 600 ml fish stock
  • 1 lemon(s)
  • 20 g dill
  • 1 tbsp butter
  • 1 tbsp flour
  • salt and pepper

Instructions

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

Shark catfish

Season the pangasius fillet (from the shark catfish) with 1/2 lemon, salt, and pepper, then top with blanched spinach and roll up. Wrap the rolls in aluminum foil and place them in the cold fish stock. Heat the stock to boiling point and cook for about 12-14 minutes. Remove the rolls and let them rest in the foil for about 2 minutes. Cut the rolls into 1 cm thick slices. Thicken the sauce with flour and butter (mix 1 tablespoon of flour and 1 tablespoon of butter together) and season with salt, pepper, and lemon juice. Serve with pilaf rice. Ideal as an appetizer.

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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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