Quick pangasius fillet with mustard sauce

Ingredients for 3 servings:

• 3 fish fillets (pangasius)
• 3 eggs
• 1 cup flour
• 1 cup breadcrumbs
• Salt
• pepper
• lemon juice
• 1 ½ tbsp butter
• 1 ½ tbsp butter, brown
• 250 ml cream
• 100 ml white wine, dry, Riesling
• 1 tbsp butter
• 1 tbsp mustard
• 1 egg yolk
• Salt
• pepper
• lemon juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Done quickly.

For the sauce, melt the butter in a saucepan. Add the white wine and simmer for 1 to 2 minutes. Then add the cream and bring back to a boil. Stir the egg yolk into the sauce and season with salt, pepper, lemon juice, and mustard. Rinse the fish and pat dry. Rub both sides with lemon juice and season with salt and pepper. Beat the eggs in a soup plate. Place the flour and breadcrumbs on separate plates. First coat the fillets in the flour, tap off any excess flour, then dip them in the egg. Then coat the fillets in the breadcrumbs. Make sure that the fillets are completely coated with flour, egg, and breadcrumbs in each of the three steps. Melt the butter and brown butter together in a pan and fry the fillets until golden brown on both sides. Serve with oven-baked fries.