Directions: Apply salt and pepper to Pangasius (both sides), reserve. Combine all sauce ingredients in a cup or small bowl, reserve. Heat olive oil in pan. Add onion, cook onion until clear. Add mushrooms, cook until browned. Add sauce to pan, stir unt …
Ingredients :
2 Fresh Origins Buzz Buttons for garnish (you can also use parsley)
Half a kilo of Pangasius filet (about 4 filets)
250 ml. Mushroom, sliced
1/4 onion, chopped coarsely
Olive oil
Salt, Pepper
Sauce :
5 Fresh Origins Buzz Buttons, crumbled (you can also use parsley)
1/2 cup White Wine (not dry)
2 tsp Flour
1 tbsp. Large Capers, chopped
1 tbsp. Chicken stock paste
1/2 Lemon, juice only
Directions:
Apply salt and pepper to Pangasius (both sides), reserve.
Combine all sauce ingredients in a cup or small bowl, reserve.
Heat olive oil in pan. Add onion, cook onion until clear.
Add mushrooms, cook until browned. Add sauce to pan, stir until thickened.
Cook the fish quickly in separate pan with olive oil over high heat to sear the outsides. Inside will be done at this point.
Serve: place the sauce on the plate first, then the pangasius over the sauce. Garnish with 2 Fresh Origins Buzz Buttons
Size: A/. 65 gr/pc +/- 5g (50mm x 66mm x 15mm); B/. 100 gr/pc +/- 5g (50mm x 106mm x 15mm); C/. 125 gr/pc +/- 5g (50mm x 132mm x 15mm); D/. 210 gr/pc +/- 5g (45mm x 82MM x 178mm x 15mm
Packing: IQF 1kg/PE bag with header card, 10 kgs/ master Carton with strapped.
Quantity: 20’ FCL about 1,100 ctns; 40’ FCL about 2,200 ctns (+/- 10%)
