Pangasius Fillet Wrapped in Zucchini
Pangasius fillet wrapped in zucchini is a recipe with fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g waxy potatoes
- Salt
- Pepper (freshly ground)
- 1 tsp Sweet paprika powder
- 100 ml dry white wine
- 4 zucchinis (150g each)
- 4 pangasius fillets (150g each)
- 2 tbsp Vegetable oil
- 20 g butter
- 0.5 bunch Parsley
Instructions
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1.
Wash, peel and cut the potatoes into 1 cm cubes.
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2.
Sauté the potato cubes in a pan with melted butter, season with salt, pepper and paprika, then deglaze with white wine. Simmer over medium heat for 10-15 minutes until the potatoes are tender. Meanwhile, wash the zucchinis and slice them lengthwise into very thin strips using a mandoline. Fry the strips in a pan with 1 tbsp hot oil for 1 minute on each side until golden brown, remove, drain on paper towels and season.
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3.
Wash the parsley, shake dry and pick off the leaves.
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4.
Wash the pangasius fillets, pat dry, season both sides with salt and pepper, then cook in the remaining oil, butter and parsley leaves in the pan for 2-4 minutes per side. Wrap the cooked fish fillets with the zucchini strips and parsley leaves, arrange them together with the potato cubes on a preheated plate and pour over the white wine reduction.
