Pangasius with Vegetables and Horseradish Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 95.1 μg | (159 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 264 μg | (88 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,269 mg | (32 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 307 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 300 grams Catfish
- 400 grams green Asparagus
- 1 red paprika
- colorful freshly ground pepper
- 2 Tbsps lemon juice
- salt
- 1 garlic clove
- 100 milliliters fish stock
- 2 Tbsps soybean oil
- 150 grams Crème fraiche
- 1 tsp Horseradish
- 1 generous pinch grated Lemon peel
- white peppers
- 1 generous pinch sugar
- 1 generous pinch Mustard
Preparation steps
Rinse the asparagus, peel lower ends, cut out the tips and cut the bars into pieces. Blanch the asparagus pieces in salted boiling water for about 2 minutes. Add the asparagus tips and blanch together for 1 minute. Drain, rinse with cold water, and drain.
Rinse, trim and cut the paprika into thin strips.
Pat the pangasius dry, sprinkle with lemon juice, and season with salt and pepper.
For the horseradish sauce, mix the crème fraiche with horseradish, lemon zest, sugar and mustard, and season with salt and white pepper.
Peel and halve garlic. Heat soybean oil in a pan and fry the garlic fry in it until light brown. Remove the garlic and add the asparagus and red parika into the pan, and cook for 1 minute. Pour in the fish stock.
Add the pangasius fillets to the vegetables, cover the pan and cook for about 4-5 minutes.
Serve the vegetables (without the cooking liquid) on warmed plates. Mix as much cooking liquid into the horseradish sauce to get a thick consistency. Drizzle the horseradish sauce over the fillets.
