Pangasius with Wheat Veggies
Asparagus makes this tasty fish dish a spring hit!
Ingredients
- 200 g asparagus
- 150 g Keniab beans
- 250 g flat beans
- 1 bunch radishes
- 4 sprigs fresh mint
- 200 g Greek yogurt
- Salt
- pepper (ground)
- 4 Pangasius fillets (≈120 g each)
- 300 ml white wine
- 300 ml Vegetable broth
- 200 g soft wheat grains (e.g., Ebly)
Instructions
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1.
Peel the asparagus and trim about 2 cm off the lower end. Cut the spears into 3 cm pieces. Wash and trim the Keniab beans; wash, trim, and cut the flat beans diagonally into sections. Clean, rinse, and halve the radishes.
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2.
Wash the mint, dry, shake off excess water, and chop the leaves. Mix with yogurt, salt, and pepper. Rinse the fish fillets. Bring white wine and broth to a boil in a pot; add the vegetables and radishes, cover, and simmer for about 6 minutes. Add the fish, bring to a boil again, then cover and let it steam off the heat for about 5 minutes.
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3.
Meanwhile, cook the soft wheat according to package instructions, drain, and set aside. Arrange on deep plates. Lift the vegetables and fish from the pot with a slotted spoon, allow excess liquid to drip off, and place them over the wheat. Drizzle yogurt over the top.
