Pangasius with leek & mustard sauce

Name: Pangasius with leek & mustard sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Leeks (leek); 1 kg floury potatoes; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 1 TEASPOON + 2 tablespoons oil; 1 shallot or small onion; 1 TABLESPOON Butter; 1 heaped tablespoon + 2 tablespoons flour; 200 ml + 150 ml low-fat milk; 1 TEASPOON Vegetable broth; 2 TABLESPOONS Mustard (e.g. Dijon mustard); 4 Pangasius fillets (approx. 125 g each); 4-5 Stem(s) Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Leeks (leek)
1 kg floury potatoes
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
1 TEASPOON + 2 tablespoons oil
1 shallot or small onion
1 TABLESPOON Butter
1 heaped tablespoon + 2 tablespoons flour
200 ml + 150 ml low-fat milk
1 TEASPOON Vegetable broth
2 TABLESPOONS Mustard (e.g. Dijon mustard)
4 Pangasius fillets (approx. 125 g each)
4-5 Stem(s) Parsley

Directions

1
Clean, wash and cut the leek into rings. Peel, wash and chop the potatoes. Cover and cook in salted water for about 20 minutes.
2
Fry the leek in 1 teaspoon of hot oil. Season with salt and pepper. Add 1/4 l water, bring to the boil, cover and simmer for about 10 minutes.
3
Peel and finely dice the shallot. Steam in hot butter until translucent. Dust 1 heaped tablespoon of flour over it and sweat it. Stir in 1/4 l water, 200 ml milk and stock. Bring to the boil and simmer for about 5 minutes.
4
Stir in the mustard. Season sauce with salt and pepper.
5
Wash the fish, dab dry. Season with salt and pepper. Turn in 2 tablespoons of flour, knock off a little. Heat 2 tablespoons of oil in a coated pan. Fry the fish for 2-3 minutes on each side.
6
Wash and chop the parsley. Heat 150 ml milk. Drain the potatoes. Add milk and crush everything finely. Season to taste with salt and nutmeg. Arrange everything, sprinkle with parsley.