Fried fish fillet with thyme cream sauce

Name: Fried fish fillet with thyme cream sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6-8 Stem(s) Thyme; 1 Onion; 800 g Carrots; 7-10 Tbsp Salt; 800 g waxy potatoes; 25 g + 2 tablespoons butter or margarine; 105 g Flour; 150 g Whipped cream; 7-10 Tbsp Pepper; 2 TEASPOONS Vegetable broth; 7-10 Tbsp grated nutmeg; 4 Pangasius fillets (approx. 125 g each); 2 TABLESPOONS Lemon juice; 60 g Herb Butter; 2 TABLESPOONS Oil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

6-8 Stem(s) Thyme
1 Onion
800 g Carrots
7-10 Tbsp Salt
800 g waxy potatoes
25 g + 2 tablespoons butter or margarine
105 g Flour
150 g Whipped cream
7-10 Tbsp Pepper
2 TEASPOONS Vegetable broth
7-10 Tbsp grated nutmeg
4 Pangasius fillets (approx. 125 g each)
2 TABLESPOONS Lemon juice
60 g Herb Butter
2 TABLESPOONS Oil

Directions

1
Wash thyme, dab dry, remove leaves and chop finely. Peel onion and chop finely. Peel and wash the carrots and cut them lengthwise into thin slices with a peeler. Blanch in boiling salted water for about 2 minutes.
2
Remove the carrots and rinse them in cold water. Measure out 400 ml vegetable water. Peel, wash and halve potatoes and cook in boiling salted water for about 20 minutes. Melt 25 g fat in a saucepan, fry diced onions in it until transparent.
3
Sprinkle with 25 g flour, sweat while stirring and gradually deglaze with measured vegetable water and cream, while stirring. Season vigorously with salt, pepper, stock and nutmeg, put aside.
4
Wash the fish, dab dry and season with salt, pepper and lemon juice. Turn the fish fillets in approx. 80 g flour, remove excess flour. Heat 2 tablespoons of oil in a large frying pan. Fry the fish fillets for approx. 6 minutes while turning, remove.
5
Heat 2 tablespoons of butter in a frying pan. Add the carrots and half of the thyme and heat for 2-3 minutes while turning, season with salt and pepper. Cut herb butter into 4 slices. Drain the potatoes.
6
Stir the rest of the thyme into the sauce, heat up again. Arrange potatoes, carrots and fish fillets on plates, garnish each with 1 slice of herb butter. Add the sauce.