Method of preparation: put baking paper on the baking sheet of the oven place the fillets on the paper-lined oven plate make the topping of creme fraiche, mustard and pepper preheat the oven to 200 degrees C° cut the red onion or shallot in rings, cut …
Ingredients for 2 persons:
2 Pangasius fillets (King)
1 small red onion or shallot
1 clove of garlic
3 tablespoons creme fraiche
1/2 teaspoon wholegrain mustard
a bit of grated cheese
pepper if desired
Method of preparation:
put baking paper on the baking sheet of the oven
place the fillets on the paper-lined oven plate
make the topping of creme fraiche, mustard and pepper
preheat the oven to 200 degrees C°
cut the red onion or shallot in rings, cut the clove of garlic in slices
sauté the onion with butter in a frying pan, then add the garlic and gently fry the whole
when the onion is light colored you can add the creme fraiche topping, mix with the onion and garlic and heat this half a minute
then take this mix from the pan and apportion nicely over fillets, finish it off with some grated cheese (modest quantity) and coarse ground black pepper
slide the baking sheet with the fillets in the middle of the oven
Packing: - IQF, 10 X 1 Kg net fish or with glazing per carton - 2 X 5 Kg net fish or with glazing per carton - 1 X 10 kg net fish per carton - or customer’s requirement
Glazing: 0- 20% (depend on customer’s requirement)
Size: 40-60, 60-80 gram per loin
Specifications: Skinless, boneless, belly trimmed, fat off, red meat off, well trimmed
