Pangasius Fillets with a Crispy Crust

Total time: 55m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 235 Kcal


  • 1 bread roll (approx. 50 g), left over from previous day, cut into very small pieces
  • 1 clove of garlic, pressed
  • 1 tsp. Provençal spice mix
  • 2 tbsp. fish bouillon
  • 0.25 tsp. salt
  • 1 fresh egg yolks
  • 2 tbsp. dry white vermouth (e.g. Noilly Prat)
  • a little pepper
  • 25 g grated Gruyère
  • 600 g Pangasius fillets
  • 2 tbsp. single cream
  • 2 tsp. thyme leaves


  • Place the bread rolls on an oven tray lined with baking paper.
  • Bake for approx. 6 mins. in the centre of an oven preheated to 180°C. Allow the bread rolls to cool a little in a bowl. Stir in the garlic and remaining ingredients with the egg yolk, season.
  • Combine the stock, vermouth and half cream. Pour half into the prepared moulds. Season the fish fillets, place in the liquid and scatter the thyme leaves over. Drizzle over the remaining liquid. Divide the bread mixture over the top.
  • Bake for approx. 20 mins. in the lower half of an oven preheated to 200°C.

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