Pangasius fillets with mustard-caper cream

Name: Pangasius fillets with mustard-caper cream
Yield: 4
Ingredients: Wheat flour; Olive oil; Pepper; Salt; 1 tbsp Lemon juice; 2 tbsp Capers; 2 Onions in slices; 3 tbsp Dijon mustard; 5 dl Whipped cream; 50 g Butter; 6-800 g Pangasius fillet (other solid fish can be used)

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Pangasius fillets with mustard-caper cream

		Wheat flour
		Olive oil
		Pepper
		Salt
1	tbsp	Lemon juice
2	tbsp	Capers
2		Onions in slices
3	tbsp	Dijon mustard
5	dl	Whipped cream
50	g	Butter
6-800	g	Pangasius fillet (other solid fish can be used)

Instructions for Pangasius fillets with mustard-caper cream

To prepare the Pangasius fillets with mustard-caper cream recipe, please follow these instructions:

Crispy roast onions and set them aside to no.

The fish dealt, cut into appropriate pieces that reversed in wheat flour and seasoned with salt/pepper. Got butter on the forehead at the rose fish about 3 minutes on each side.

Dijon mustard sauce: Sauté lightly in a little olive oil, whipping cream and lemon juice added, simmer into a creamy texture, capers, Horseradish and seasoned with salt/pepper.

Snack.
The fish cake and topped with crispy fried onions. Mustard-caper cream served around the fish.

In addition to fit oven-baked potatoes, timians solve rice or fresh pasta.

Pangasius fillets with mustard-caper cream

Ingredients for Pangasius fillets with mustard-caper cream

Instructions for Pangasius fillets with mustard-caper cream

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