Panga fillets with mustard sauce. Recipe
I have always felt sorry for panga steaks, when I see them on the frozen island of the supermarket, always so white and so cheap, they perish the poor relative of any other fish. But nevertheless precisely because it is cheap and because it looks so clean, it is one of the most consumed fish in general. Although I do not prepare it regularly, at home there is never a lack of a steak in the freezer, but the other day I realized that I had four of them silly, bought on different days and only because I did not remember if the last piece was finished or still It was still in the freezer, so I thought the best thing would be to make the panga fillets with mustard sauce and thus empty the freezer a bit, which with so much ice cream and slushies as it has this summer, is getting too small.
4 panga fillets, 1 and 1/2 glasses of water, 1 tablet of chicken concentrate, 200 ml of liquid cream, 1/2 glass of white wine, 2 tablespoons of cornstarch, 2 tablespoons of mustard, 3 tablespoons of juice lemon, salt, pepper, oil, chopped parsley
Preparing the panga fillets with mustard sauce
We preheat the oven to 180º.
Spread the clean pangasius fillets on a greased baking tray, season with salt and pepper, sprinkle with parsley and sprinkle with a jet of oil.
We put in the oven until they are cooked. The time can vary considerably depending on the size of the fillets, the thickness and if we like them more or less done or juicy.
We prepare the sauce, heat the glass of water and undo the poultry stock in it, let it cook over medium heat until it is completely dissolved and add the wine. We let it boil for a few minutes to allow the alcohol to evaporate, then we add a pinch of salt and pepper, the two tablespoons of mustard and the cornstarch. Let it boil while we are stirring, until the sauce has thickened.
Finally we add the lemon juice and cream. We mix while we have it on the fire for a couple of minutes and remove.
Preparation time | 20 minutes
Cooking time | 20/40 minutes
Difficulty | Low
We serve the panga fillets with the mustard sauce sprinkled on top.
We can accompany them with boiled white rice, also watered by the mustard sauce.
The two tablespoons of mustard are indicative, if we taste it at the last minute and see that we like it stronger we can add one more tablespoon to the sauce without any problem.