Pangasius with farfalle, vegetables and curry mascarpone sauce
Course
Main Dish
Servings
2
people
Servings
2
people
Ingredients
280
g
pangasius fillet
flour
sesame
Parsley
olive oil
or frying butter
salt and pepper
from the mill
80
g
farfalle past
cooked
200
g
vegetable mix
finely chopped and blanched
Curry mascarpone sauce
1
onion
chopped
Butter
1
dl
cream
1
dl
stock
80
g
mascarpone
curry powder
Instructions
Season the fillet. Mix the flour, sesame seeds and parsley and toss the fillet in it.
Prepare the cheese sauce: sauté the onion in butter, add the cream, bouillon and mascarpone and season with the curry powder.
Warm the pasta and vegetables together in the sauce. Keep warm. Fry fillets, approx. 4 minutes total frying time.
Place pasta, vegetables, mascarpone sauce on a plate, add fillets. Serve.
Recipe Notes
Tip
Gorgonzola or Roquefort cheese can also be used for the sauce.
Sole, trout, salmon trout or turbot are also suitable for this dish.
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