Pangasius fillet in coconut breading with wild garlic sauce and mangetout-carrot vegetables

Name: Pangasius fillet in coconut breading with wild garlic sauce and mangetout-carrot vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g frozen pangasius fillets; 200 g Basmati wild rice mix; 7-10 Tbsp Salt; 500 g Carrots; 300 g Sweet peas; 2 Eggs (size M); 50 g Breadcrumbs; 30 g Coconut flake; 5 TABLESPOONS Flour; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Pepper; 3-4 Tbsp Oil; 1 TABLESPOON Butter; 1/2 bunch Wild garlic; 7-10 Tbsp grated nutmeg; 5 TABLESPOONS Whipped cream; 7-10 Tbsp Lemon slices

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g frozen pangasius fillets
200 g Basmati wild rice mix
7-10 Tbsp Salt
500 g Carrots
300 g Sweet peas
2 Eggs (size M)
50 g Breadcrumbs
30 g Coconut flake
5 TABLESPOONS Flour
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Pepper
3-4 Tbsp Oil
1 TABLESPOON Butter
1/2 bunch Wild garlic
7-10 Tbsp grated nutmeg
5 TABLESPOONS Whipped cream
7-10 Tbsp Lemon slices

Directions

1
Remove the fish fillets from the foil and let them thaw for about 30 minutes. Prepare rice in boiling salted water according to package instructions. Peel carrots, cut them in half lengthwise and cut them into small diamond-shaped pieces. Wash and clean the mangetouts and cut lengthwise into strips. Cook carrots in boiling salted water for about 5 minutes, sugar snap peas for 2-3 minutes. Drain vegetables, measure 250 ml vegetable water.
2
Beat the eggs in a deep plate. Mix breadcrumbs and grated coconut. Put 4 tbsp. flour in a plate. Rinse fish under cold water, dab dry. Sour with lemon juice and season with salt and pepper. Turn fillets one after the other first in flour, then in egg and then in coconut breadcrumbs. Heat oil in 2 large, coated pans. Fry 2 fillets in each pan over medium heat for 7-9 minutes, turning them carefully. In the meantime, heat 1 tbsp. butter in a saucepan, dust with 1 tbsp. flour and add stock while stirring, bring to the boil.
3
Turn fillets one after the other first in flour, then in egg and then in coconut breadcrumbs. Heat oil in 2 large, coated pans. Fry 2 fillets in each pan over medium heat for 7-9 minutes, turning them carefully. In the meantime, heat 1 tbsp. butter in a saucepan, dust with 1 tbsp. flour and add stock while stirring, bring to the boil. Wash the wild garlic, chop coarsely, add and finely puree with a hand blender. Season sauce with salt, pepper and nutmeg and refine with cream. Add vegetables and simmer for 3-4 minutes. Arrange fish fillet with vegetables, wild garlic sauce and wild rice on plates. Garnish with lemon slices. Add remaining sauce extra
4
Wash the wild garlic, chop coarsely, add and finely puree with a hand blender. Season sauce with salt, pepper and nutmeg and refine with cream. Add vegetables and simmer for 3-4 minutes. Arrange fish fillet with vegetables, wild garlic sauce and wild rice on plates. Garnish with lemon slices. Add remaining sauce extra
5
10 minutes waiting time