Pangasius Fillet in Cream Sauce with Vegetables
Main Dishes • European
Description
Pangasius fillet in cream sauce with vegetables
Ingredients
- Pangasius 20 oz
- Celery salt 5 stalks
- Turnips 3 pieces
- Milk 15 fl oz
- 20% Sour Cream 1 tablespoon
- Wheat Flour 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Citrus Zest Mix to taste
- Bay leaf 1 piece
- Parsley 1 bunch
Step-by-Step Guide
Step 1
Thaw the fish fillet, remove any remaining bones if possible, and carefully trim off all the fat left on the carcass during production.
Step 2
Cut each carcass into two or three pieces depending on size.
Step 3
Peel the carrots and slice them into thin rounds. Wash the celery and cut it diagonally into thin long slices.
Step 4
Mix the milk, sour cream, and flour until smooth.
Step 5
In a deep skillet, heat 3 tablespoons of olive oil. Add the carrots and celery and sauté for 5 minutes, then pour the milk mixture over the vegetables, season with salt and pepper, add the bay leaf, and cook on low heat for 15 minutes.
Step 6
Add the pangasius fillet to the skillet, submerge it, bring to a boil, reduce the heat, and cook in the sauce for about 15 minutes.
Step 7
5 minutes before the end of cooking, add half of the chopped parsley.
Step 8
Sprinkle the finished fillet with the remaining parsley and lemon zest, serve hot as a standalone dish or with a side dish.
Step 9
Instead of pangasius, you can use fillet of any firm white fish.
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