Tuesday, April 8, 2008
I went to one of the nicer supermarkets and they were selling panga-fish fillets there. I had no idea what it tasted like, but it looked really pretty. Fresh, white, slightly pink in the centre. So I bought some and embarked on some experimenting - I made half of it wrapped in Parma, with pesto and sun-dried tomatoes in the oven and the other half battered. Both were really good, turns out panga has quite a strong, sweet, natural taste, but the Parma-roll was simply heavenly.
Panga-fish rolls with Parma (serves 2):
1 panga fillet
4 slices of Parma
3 tsp of pesto
5 sundried tomatoes, chopped
spring onions for tying
Cut the fillet of fish in two, lay out two slices of Parma, cover the fish fillet with pesto and then place the fish fillet on the ham, pesto side down. Put half of the chopped sun-dried tomatoes in the middle, roll up the fish and tie the roll with some spring onions.
Bake in loose tin-foil for 15 minutes at ~180 C and then uncover and cook for ~7 minutes.
Battered panga (serves 2):
1 fillet of panga
5 tsp flour
some light-cream (10%)
dried dill weed
Mix the egg, 3 tsp of flour, cream, herbs, salt and pepper. Pat both sides of the fillet with flour lightly. Cover in batter. Cook on medium heat (cover) for about 7 min on both sides.
I served both with potato-carrot mash and steamed mangetouts.