Pangasius on the clouds
4 servings
45 minutes
Pangasius in clouds is a delicate and aromatic dish of European cuisine that combines the airy texture of fish with the softness of potato slices. A light marinade of lemon juice, marjoram, and white pepper gives the fillet a subtle tang and spiciness, revealing its natural flavor. Onion rings add a sweet note, while layers of potatoes create a base resembling fluffy clouds. Baking under a lid allows the ingredients to stew in their own juices, transforming into a harmonious blend of flavors and aromas. This dish is perfect for a cozy family dinner or an exquisite treat for guests, and its lightness and tenderness make it especially appealing to those who appreciate refined gastronomy.
1
Rinse and marinate the pangasius briefly in lemon juice, marjoram, pepper, and salt.
- Pangasius fillet: 400 g
- Lemon: 1 piece
- Dried marjoram: 10 g
- Ground white pepper: 5 g
- Salt: 10 g
2
Peel and slice the potatoes into thin petals.
- Potato: 5 piece
3
Clean and slice the onion into half rings.
- Onion: 1 head
4
Pour oil into a thick-walled saucepan and set it to heat.
- Vegetable oil: 1 tablespoon
5
Layer the potatoes and onions in a saucepan: first the potatoes, then the onions.
- Potato: 5 piece
- Onion: 1 head
6
Place the fish fillet in lemon juice with spices on top.
- Pangasius fillet: 400 g
- Lemon: 1 piece
- Dried marjoram: 10 g
- Ground white pepper: 5 g
- Salt: 10 g
7
Cover with a lid and cook on medium heat for 20 minutes. If it burns, add a little boiled water to the saucepan.
- Vegetable oil: 1 tablespoon