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Thursday, March 31, 2011

White fish (pangasius) fillet in cream-wine sauce

Light and airy, with a strong lemon and white wine flavor, balanced by French herbs (tarragon and thyme), this is easy to make and very enjoyable. Quite a feast-y way to get your valuable fatty acids and proteins :).
We had this next to fresh chunks of delicious carrot bread.

Ingredients (serves 2):
  • 250 g pangasius (or other white fish) fillet
  • 100 ml sour cream (30% fat)
  • 200 ml white wine (preferably dry)
  • 2 tablespoons dried tarragon
  • 2 tablespoons dried thyme
  • juice from 1 lime
  • 1 tablespoon olive oil
  • salt and freshly ground pepper
  • 2 tablespoons of flour

Prepare a large plate and scatter the flour on it. Prepare the frying pan and heat the olive oil in it. Press each piece of fish into the flour on both sides and then place in the pan:

Let it fry for 5 minutes on each side, medium heat:

Season with salt and pepper on both sides as you fry and turn the pieces. When they seem almost done (not raw, but not very golden either), add the wine to the pan:

Also add the herbs:

Let the whole thing cook until the wine level is 1/3 of what it was initially. Cook on medium heat if you're in a hurry, or on low heat if you want more flavor :). It should take 10-15 minutes. At some point squeeze the lime directly into the pan:

When the wine level drops by 2/3, add the cream:

Let it cook for 10 more minutes or until the sauce reaches your preferred consistency. Put on plates and serve warm. Dig in! :)

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