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🍽️ Crispy Pangasius Strips with Sesame Crust

769 kcal · 30 min · 4 servings

Ingredients

• pollack fillet, frozen 600 g
• lemons 1 pc.
• salt pinch
• pepper, black ground pinch
• breadcrumbs 100 g
• sesame, white 50 g
• wheat flour, Type 405 100 g
• eggs 2 pc.
• long grain rice 300 g
• oil 6 tbsp
• leek 2 pc.
• cherry tomatoes 200 g
• butter 2 tbsp
• whipping cream 200 ml
• nutmeg, ground pinch

Instructions

1. 1. Let the fish thaw overnight in the refrigerator.
2. 2. Squeeze the juice from the halved lemon.
3. 3. Rinse the pangasius fillets thoroughly.
4. 4. Pat the fillets dry with a kitchen towel.
5. 5. Cut the fillets into pieces weighing about 50 grams.
6. 6. Season the fish pieces with salt, pepper, and the lemon juice.
7. 7. Prepare three deep plates.
8. 8. Put the breadcrumbs and sesame seeds into the first plate.
9. 9. Put the flour into the second plate.
10. 10. Whisk the egg with some salt and pepper in the third plate.
11. 11. Coat the fillets in the flour first.
12. 12. Then dip the fillets into the egg mixture.
13. 13. Finally press the fillets into the sesame and flour mixture.
14. 14. Place a pot with about 700 milliliters of salted water on the stove.
15. 15. Cook the rice in it for about 15 minutes.
16. 16. Heat oil in a frying pan over medium heat.
17. 17. Fry the breaded fillets for about 4 to 5 minutes until golden brown.
18. 18. Wash the leek stalks.
19. 19. Cut off the root end of the leek.
20. 20. Cut the leek into pieces about 0.5 centimeters thick.
21. 21. Halve the cherry tomatoes.
22. 22. Heat butter in a frying pan over medium heat.
23. 23. Sauté the leek for 1 to 2 minutes.
24. 24. Add the halved cherry tomatoes.
25. 25. Deglaze everything with cream.
26. 26. Let the sauce simmer gently for about 2 minutes.
27. 27. Season the sauce with salt and nutmeg.
28. 28. Serve the rice, fish strips, and sauce together on a large plate.

Nutrition per serving

• kcal: 769
• Protein: 39 g · Fett/Fat: 34 g · Carbs: 70 g