Pangasius in a leek and fennel bed

Ingredients for 2 servings:

• 2 fish fillets (Pangasius), fresh or frozen, thawed
• olive oil
• 1 bulb(s) of fennel
• 1 stalk(s) leek
• 1 jar white wine, dry
• 400 g potatoes
• 2 bay leaves
• pepper
• Salt
• ½ tsp curry powder
• 1 tbsp tarragon, dried, shredded
• 1 cup of cream or Cremefine for cooking
• 1 tsp parsley, chopped
• 1 tsp butter
• 1 tsp, heaped flour

Instructions

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

with parsley potatoes

Peel the potatoes, halve or quarter them depending on their size, and cook in salted water. In the meantime, remove the greens from the fennel, cut off the stalk at the base, quarter the fennel, remove any brown bits, and then cut into strips. Heat a little olive oil in a pan, add the fennel, and sauté. Deglaze with the white wine, add the bay leaves, season well with salt and pepper, add the curry powder, and tarragon, and cook until the fennel is al dente and the wine has reduced by at least half. Add a small splash more wine if the fennel isn’t quite ready. Meanwhile, remove the leeks from the root, cut them into 1-2 cm thick rings, wash them, and separate the seeds. Add the leeks to the pan and simmer until they almost collapse (don’t overcook them!). Once the leeks are al dente, empty the contents of the pan into a bowl and set aside. Add a little olive oil to the pan, season the pangasius fillets with salt and pepper, and gently fry them on both sides over medium heat. Once the fillets are cooked through, transfer them to the plate. Return the vegetables from the bowl to the pan, remove the bay leaves, and pour in a cup of cream. Drain the potatoes, place them on plates, and sprinkle with a little parsley. Place a small knob of butter in a bowl, sprinkle with some flour, and knead the butter into the flour to absorb as much of it as possible. Add the butter and flour mixture to the sauce (it acts as a thickener), stir, and bring to a boil. Season to taste, adjusting the seasoning if necessary. Spread the vegetable sauce over the fillets.