Grilled Pangasius Fillet on Artichoke Puree with Yellow Beet Vegetables

3.25
★★★
(78 votes)
Total Time Icon
Total time: 40 min
Preparation Time Icon
Prep time: 30 min
Cooking Time Icon
Cook time: 10 min
Yield Icon
Enough for 2 people

πŸ“ Ingredients

some Sea salt
2 Fish fillets (pangasius fillets)
3 tablespoons Olive oil
some Pepper
100 grams Pickled artichokes
some Cream
100 grams Mashed potato powder
2 tablespoons Butter
some Salt
1 bunch Red-skinned yellow beet
some Saffron
1 small Onion
some Salt
1 tablespoon Olive oil
1 cup Cream

🍽 Instructions

Wash and dry the fish fillets, season with sea salt and pepper.

Grill in a little olive oil in a grill pan at not too high temperature. Remove the artichokes from the brine and rinse with cold water.

Puree them together with some cream. Stir the capΓΌ and mix it with the artichoke cream, add salt and a few flakes of butter.

SautΓ© the finely chopped onion in a little oil, slice the yellow broth diagonally, and sautΓ© as well.

Add the saffron soaked in a little water and pour cream, salt.

Serve:

Put the puree on a plate, place the fish and add the turnips.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
🤷
Carbs
🤷
Fats
🤷
kcal
🤷
kJ
🤷

📝 Recipe Overview


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