Pangasius fillet with scallops in fennel sauce

Ingredients for Pangasius fillet with scallops in fennel sauce

Instructions for Pangasius fillet with scallops in fennel sauce

To prepare the Pangasius fillet with scallops in fennel sauce recipe, please follow these instructions:

Parma ham placed on a baking sheet between 2 pieces of wax paper and even a baking sheet be over as parma ham be in press. The plates are put in the oven at 150 degrees c. alm. oven for about 40 minutes. Then set aside for no.

The fish and scallops subordinated, fish cut into appropriate pieces (4-5 pieces per Fillet).

Fennikelen cut into small cubes, sautéed lightly in olive oil in a frying pan, then add the noilly prat as reduced by half over a low heat.

The cream and lemon is added along with the fish that are seasoned with salt and pepper. Let it simmer on a low heat about 3 minutes, turn the fish and simmer about 3 minutes on the other side.

Meanwhile, FRY scallops about 1 ½ minutes in a little olive oil on each side.

Serving: the fish is served with scallops and topped with crisp fried parma ham.

Served fresh green ribbon pasta.