Pangasius Fillets

Ingredients

• 500 g Pangasius fillets (frozen; alternatively perch fillets)
• 500 g small potatoes (mostly waxy)
• Salad
• 500 g zucchini
• 2 shallots
• 1 red chili pepper
• 1 Organic Lime
• 2 tbsp olive oil
• 250 g crème fraîche
• Pepper
• 1 jar (400 ml) fish stock
• 3 tbsp butter
• 1 tsp saffron powder
• 1 tbsp chopped coriander (alternatively parsley)

Instructions

1. 1.

   Let Pangasius fillets thaw.

2. 2.

   Peel, wash and boil potatoes in salted water for 20 minutes. Rinse zucchini, trim and slice into rounds. Peel shallots and dice. Clean chili pepper, rinse and finely chop. Rinse lime, grate the zest and squeeze out the juice.

3. 3.

   Heat olive oil in a large pan. Sauté zucchini, shallots, chili and lime zest for 3-5 minutes. Stir in crème fraîche and reduce until creamy. Season with salt, pepper and lime juice.

4. 4.

   Bring fish stock to a boil. Cut Pangasius fillets into portions and poach in the stock for 3-5 minutes.

5. 5.

   Drain potatoes. Melt butter in a pan. Whisk in saffron powder and toss potatoes in the butter. Grind fresh pepper over them.

6. 6.

   Remove Pangasius fillets from the stock with a slotted spoon and plate together with the zucchini‑cream mixture and potatoes. Sprinkle with coriander before serving.