John Myers
Pangasius with Citrus Butter
The perfect pangasius with citrus butter recipe with a picture and simple step-by-step instructions.
- 1 Orange, peel thinly and juice squeezed out
- 1 Lemon, peeled peel thinly and squeezed out juice
- 700 g Water
- 400 g Potato in pieces
- 400 g Carrots in pieces
- 80 g Butter and a little more to grease
- 4 Pc. Pangasius fillets
- Salt, pepper, aniseed
- Put the orange and lemon peel in the mixing bowl, chop 3 sec / speed 7 and transfer.
- Put water in the mixing bowl, hang in the cooking insert and weigh in the potatoes. Put on the Varoma container and weigh in the carrots. Slightly grease the Varoma shelf. Season the fish on both sides, place on the Varoma shelf, sprinkle with 1/4 of the chopped citrus peel, place in the Varoma container. Close the Varoam and cook for 25min./Varoma / Level 1.
- Remove the aroma, remove the cooking insert with the spatula and set aside. Transfer carrots, fish and potatoes and keep warm. Empty mixing bowl.
- Put the butter, anise and the remaining citrus peel into the mixing bowl and heat for 4 minutes / 60 degrees / speed 1.
- Add orange and lemon juice and mix for 30 sec / speed 3.
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