Pangasius in leek cream

Ingredients for 2 servings:

• 4 fish fillets (pangasius)
• 2 stalk(s) leeks
• 300 ml cream or Cremefine
• 2 tsp vegetable broth, instant
• dashes lemon juice
• Salt and pepper
• Cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cut the fish fillets into 2-3 thick strips, drizzle with lemon juice, and then sear in a little oil. Thinly slice the leek and add it to the pan just before the fish is cooked. Once the fish is cooked, add the Cremefine, vegetable stock, salt, and pepper. Be careful with the salt. Since the vegetable stock is already quite salty, the dish can easily become too salty, so it’s best to always season it beforehand.