Pangasius fillet in milk sauce with vegetables

4 servings

60 minutes

Fillet of pangasius in creamy sauce with vegetables is a delicate and aromatic dish of European cuisine, impressing with its lightness and balanced flavors. This recipe harmoniously combines juicy fish with a rich creamy sauce that gains softness and depth from sour cream and spices. Vegetables like carrots and celery add freshness and a hint of sweetness, creating the perfect backdrop for the tender fillet. Lemon zest adds a subtle citrus note, refreshing the taste perception. The dish is perfect for a cozy family dinner or a light lunch; it can be served as a standalone dish or complemented with potato or rice garnish. It’s an ideal combination of simplicity in preparation and sophistication in flavor that will surely delight fish and delicate sauce lovers.

Energy value per serving

• Calories: 282.7
• Proteins: 29.6g
• Fats: 10.3g
• Carbohydrates: 18.1g

Ingredients

• Pangasius fillet: 600 g
• Celery: 5 stem
• Carrot: 3 pc
• Milk: 500 ml
• Sour cream 15%: 1 tbsp
• Wheat flour: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Lemon zest: to taste
• Bay leaf: 1 pc
• Parsley: 1 bunch

Cooking steps

1. Thaw the fish fillet, remove any remaining bones if possible, and carefully trim off all the fat left on the carcass during production.

   Required ingredients:

   • Pangasius fillet: 600 g

2. Cut each carcass into two or three pieces depending on the size.

3. Peel the carrot and slice it into thin rounds. Wash the celery and cut it diagonally into thin long slices.

   Required ingredients:

   • Carrot: 3 pieces
   • Celery: 5 stem

4. Mix the milk, sour cream, and flour until a smooth consistency.

   Required ingredients:

   • Milk: 500 ml
   • Sour cream 15%: 1 tablespoon
   • Wheat flour: 1 tablespoon

5. In a deep skillet, heat 3 tablespoons of olive oil. Add carrots and celery and sauté for 5 minutes, then pour in the milk mixture, season with salt and pepper, add a bay leaf, and cook on low heat for 15 minutes.

   Required ingredients:

   • Carrot: 3 pieces
   • Celery: 5 stem
   • Milk: 500 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Bay leaf: 1 piece

6. Place the pangasius fillet in the pan, heat it to boiling, reduce the heat, and cook in the sauce for 15 minutes.

   Required ingredients:

   • Pangasius fillet: 600 g

7. Add half of the chopped parsley 5 minutes before the cooking is done.

   Required ingredients:

   • Parsley: 1 bunch

8. Sprinkle the finished fillet with the remaining parsley and lemon zest, serve hot as a standalone dish or with a side.

   Required ingredients:

   • Parsley: 1 bunch
   • Lemon zest:  to taste

9. Instead of pangasius, you can use fillet of any white firm fish.