Pangasius with Asparagus

Ingredients

• 300 g Pangasius fillet
• 400 g green asparagus
• 1 red bell pepper
• mixed pepper from the mill
• 2 tbsp lemon juice
• Salt
• 1 Garlic clove
• 100 ml fish stock
• 2 tbsp soy oil
• 150 g crème fraîche
• 1 tsp horseradish
• 1 pinch grated lemon zest
• white pepper
• 1 pinch sugar
• 1 pinch mustard

Instructions

1. 1.

   Wash asparagus, peel lower ends, cut stalks into pieces. Blanch asparagus pieces in salted boiling water for about 2 minutes, then add asparagus tips and blanch together for another minute; drain, shock in cold water, and let dry. Slice the bell pepper into thin strips.

2. 2.

   Pat Pangasius fillets dry, drizzle with lemon juice, salt, and pepper. Mix crème fraîche with horseradish, lemon zest, and mustard; season with salt, sugar, and white pepper. Peel and halve a garlic clove. Heat soy oil, lightly brown the garlic in it, remove it, then add asparagus and bell pepper and sauté for 1 minute before adding fish stock.

3. 3.

   Place fish fillets on top of the vegetables, cover, and cook for about 4–5 minutes until done. Arrange the fish and vegetables (without the cooking liquid) on preheated plates. Fold enough of the cooking liquid into the horseradish sauce to thicken it, then drizzle over the fish fillets.