- INGREDIENTS
300g pangasius loins
1 bunch of asparagus
1l fish fumée/fish stock
Cream
Roux or cornflower
Flour
pepper and salt
sprigs of fresh tarragon
- DIRECTIONS
Peel the asparagus (keep the peelings apart) and cook until tender.
Cook the peelings until tender in the fish stock. If desired thicken with some roux or cornflower.
Pour through a sieve and season with pepper, salt, and cream.
Cut the pangasius into long thin strips and coat with flour.
Fry the pangasius in a pan until crisp and season with pepper and salt.
Finishing off: arrange the asparagus on a warm deep plate, ladle out the soup, arrange the pangasius strips in the middle of the plate and garnish with a sprig of fresh tarragon.
