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🍽️ Zucchini Rolls with Pangasius and Potatoes

342 kcal · 30 min · 4 servings

Ingredients

• 400 g firm-cooking potatoes
• salt
• pepper (from the mill)
• 1 tsp sweet paprika powder
• 100 ml dry white wine
• 4 zucchini (150g each)
• 4 pangasius fillets (150g each)
• 2 tbsp vegetable oil
• 20 g butter
• 0.5 bunch parsley

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Cut the potatoes into small cubes with a side length of about 1 centimeter.
4. 4. Melt some butter in a pan.
5. 5. Add the potato cubes to the hot butter and sauté them briefly.
6. 6. Season the potatoes with salt, pepper, and paprika powder.
7. 7. Deglaze the mixture with white wine.
8. 8. Let the potatoes simmer on medium heat for 10 to 15 minutes until they are tender.
9. 9. Wash the zucchinis in the meantime.
10. 10. Slice the zucchinis lengthwise into paper-thin slices, for example using a vegetable slicer.
11. 11. Heat 1 tablespoon of oil in a separate pan.
12. 12. Fry the zucchini slices for 1 minute on each side until golden brown.
13. 13. Remove the zucchinis from the pan.
14. 14. Place them on kitchen paper to absorb excess fat.
15. 15. Lightly salt the zucchinis.
16. 16. Wash the parsley.
17. 17. Shake the parsley dry.
18. 18. Pluck the parsley leaves from the stems.
19. 19. Wash the pangasius fillets.
20. 20. Pat the fillets dry with kitchen paper.
21. 21. Salt and pepper both sides of the fillets.
22. 22. Heat the remaining oil and butter in the pan.
23. 23. Add the parsley leaves to the pan.
24. 24. Fry the fish fillets on both sides for 2 to 4 minutes until cooked through.
25. 25. Remove the cooked fillets from the pan.
26. 26. Wrap the zucchini strips around the fish fillets.
27. 27. Garnish the rolls with the fresh parsley leaves.
28. 28. Warm the plates.
29. 29. Place the wrapped fillets together with the potato cubes on the plates.
30. 30. Pour the remaining white wine sauce over the dish.

Nutrition per serving

• kcal: 342
• Protein: 30 g · Fett/Fat: 13 g · Carbs: 21 g