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Pangasius with saffron sauce

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Ingredients for 2 servings:

  • 400 g fish fillet(s), (Pangasius)
  • 2 tsp oil
  • 2 dl vegetable broth
  • 1 bag of saffron
  • 100 ml sour cream
  • salt and pepper
  • Herbs

Instructions

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

WW6P

Heat the oil in a pan. Meanwhile, wash the fish and pat it dry. Fry on both sides until cooked through and browned. Then deglaze with the stock, add the saffron and cream, and simmer for another 2-3 minutes. Season to taste with pepper, salt, and herbs (e.g., dill or chives). Delicious with rice or potatoes.

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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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