Lovely dish to show off with, easy to make, doesn’t take too much time but looks and tastes great! I love panga fillet (the good ones from the specialist, not the frozen ones); it’s got a great taste and it’s nice to work with because it can be combined with almost anything! In this case with a smooth white wine sauce and crayfish!
Ingredients for 2 pers.:
- 2 panga fillets
- 1 onion
- 150 gr crayfish
- fresh dill
- 300 ml white wine
- 300 ml fish broth
- 100 ml cooking cream
- lemon juice
- salt and pepper
How to prepare it:
Dry the fish if needed and put them on a plate. Sprinkle some salt and pepper on both sides. Chop half of the dill. Peel the onion and fine slice it.
Put a frying pan on the stove. Add some baking butter and once the butter is hot and melted you can add the onion and some dill (not the chopped dill). Fry the onions for 2 minutes before adding the crayfish. Fry the crayfish for another 5 minutes. Add the white wine and the fish broth. Heat up the stove till the fish broth starts boiling. Add the panga fillets, make sure they are covered by the fish broth.
Put a small sauce pan on the stove and put 2 large spoons of the wine -broth mixture into the pan. Make sure it starts boiling and add the cooking cream. Boil it down and add some flour to thicken the sauce if needed. Add a bit of lemon juice, salt and pepper for the flavour. Once the sauce is thick enough pour it through a coarse sieve.
Take the fish out of the broth after approx. 8 minutes and put them on a plate. Add the crayfish to the plate and sprinkle the sauce on top. Finish off with some chopped dill.
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