Pangasius with leek & mustard sauce

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4.2 12
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 kg Leeks (leek)
  • 1 kg floury potatoes
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Nutmeg
  • 1 TEASPOON + 2 tablespoons oil
  • 1 shallot or small onion
  • 1 TABLESPOON Butter
  • 1 heaped tablespoon + 2 tablespoons flour
  • 200 ml + 150 ml low-fat milk
  • 1 TEASPOON Vegetable broth
  • 2 TABLESPOONS Mustard (e.g. Dijon mustard)
  • 4 Pangasius fillets (approx. 125 g each)
  • 4-5 Stem(s) Parsley

Directions

  1. 1

    Clean, wash and cut the leek into rings. Peel, wash and chop the potatoes. Cover and cook in salted water for about 20 minutes.

  2. 2

    Fry the leek in 1 teaspoon of hot oil. Season with salt and pepper. Add 1/4 l water, bring to the boil, cover and simmer for about 10 minutes.

  3. 3

    Peel and finely dice the shallot. Steam in hot butter until translucent. Dust 1 heaped tablespoon of flour over it and sweat it. Stir in 1/4 l water, 200 ml milk and stock. Bring to the boil and simmer for about 5 minutes.

  4. 4

    Stir in the mustard. Season sauce with salt and pepper.

  5. 5

    Wash the fish, dab dry. Season with salt and pepper. Turn in 2 tablespoons of flour, knock off a little. Heat 2 tablespoons of oil in a coated pan. Fry the fish for 2-3 minutes on each side.

  6. 6

    Wash and chop the parsley. Heat 150 ml milk. Drain the potatoes. Add milk and crush everything finely. Season to taste with salt and nutmeg. Arrange everything, sprinkle with parsley.

Nutrition Facts

KCAL
430 kcal
CARBS
45 g
FATS
14 g
PROTEINS
27 g