Pangasius Fillet Baked with Tarragon Butter on Mushroom Risotto

For the pangasius fillet baked with tarragon butter on mushroom risotto, salt and pepper the defrosted fish fillets and sprinkle with a little lemon juice. Leave to stand for at least 10 minutes.

Meanwhile, in a saucepan, sauté rice in a little butter until tender. Add soup or water, bring to a boil briefly and cook, covered, over minimal heat for about 15 minutes until al dente. (If using water, add salt and pepper).

In the meantime, chop the cleaned mushrooms and saute in a little butter until there is no more liquid. Season with salt and pepper and add a generous dollop of whipping cream. Let it boil down briefly and stir into the finished risotto.

Season discreetly with cumin and add a little more cream if needed. Then remove from heat.

For the tarragon butter, mix the finely chopped herbs with anchovy paste and butter (or mix well on a cutting board with a knife). Add salt and pepper.

Divide fish fillets several times, flour and fry quickly in a pan in hot butter and little oil for only 2-3 minutes.

Transfer the mushroom risotto into a suitable buttered baking dish. Place the sautéed fish fillets on top and spread the tarragon butter over them.

Bake in the oven until golden brown and serve the pangasius fillet with tarragon butter baked on mushroom risotto hot.

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