Pangasius in lemon sauce

Name: Pangasius in lemon sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 7-10 Tbsp Salt; 1 TABLESPOON flaked almonds; 4 Pangasius fillets (approx. 125 g each); 300 ml Vegetable broth; 700 g Broccoli; 1 untreated lemon; 150 ml Milk; 3 TSP sauce thickener; 7-10 Tbsp colourful pepper from the mill; 7-10 Tbsp Sugar; 1 TABLESPOON Butter

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg waxy potatoes
7-10 Tbsp Salt
1 TABLESPOON flaked almonds
4 Pangasius fillets (approx. 125 g each)
300 ml Vegetable broth
700 g Broccoli
1 untreated lemon
150 ml Milk
3 TSP sauce thickener
7-10 Tbsp colourful pepper from the mill
7-10 Tbsp Sugar
1 TABLESPOON Butter

Directions

1
Peel and wash the potatoes, cover and cook in boiling salted water for about 20 minutes. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Wash the fish, dab dry and cut in half.
2
Bring the broth to the boil, add the fish, cover and cook over a low heat for 5-6 minutes. Clean and wash the broccoli and divide into small florets. Cover and steam in a little salted water for 5-6 minutes until al dente.
3
Wash lemon hot, grate dry and grate peel. Halve the lemon and squeeze 1 half. Cut the other half into slices. Take out fish and keep warm. Add milk, half lemon peel and about 2 tbsp. lemon juice to the stock, bring to the boil and thicken with sauce thickener.
4
Season to taste with lemon juice, salt, pepper and sugar. Drain the potatoes and let them evaporate briefly on the switched off hotplate. Drain broccoli. Add butter and almonds, stir and season with salt and pepper.
5
Arrange fish, potatoes, lemon wedges, broccoli and sauce on plates. Sprinkle fish and potatoes with pepper. Sprinkle sauce with remaining lemon peel.