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Pangasius fillet with mustard sauce

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Ingredients for 4 servings:

  • 5 portions of fish fillet(s) (Pangasius)
  • 1 cup crème fraîche
  • vegetable broth
  • salt and pepper
  • Mustard, medium hot
  • butter

Instructions

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

Bring enough vegetable stock to a boil in a shallow saucepan or deep frying pan (just enough to cover the fish fillet). Once the stock is boiling, add the fillets and sauté briefly over low heat until translucent in the center. If you like them cooked through, add more time. Meanwhile, melt a knob of butter in a small saucepan and mix in the mustard, then add the crème fraîche. Mix everything well over low heat and season with salt, pepper, and a little more mustard, if desired. Arrange the fish on warmed plates and drizzle with the sauce. Serve with saffron risotto and fresh spinach.

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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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