Pangasius fillets with dill cucumbers

Pangasius fillets with dill cucumbers

Total: 50 min. | Active: 30 min.
gluten-free, Low Carb
Nutritional value / person: 531 kcal
, Fat: 42 g
, Carbohydrate: 7 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp butter
1 shallot, finely chopped
1 garlic clove, sliced
2 cucumbers, peeled, cut in half, deseeded, cut into triangles


200 g crème fraîche
1 ½ dl cream
½ tbsp honey
½ bunch dill, finely chopped
¼ tsp salt
a little pepper


4 pangasius fillets (each approx. 150 g)
¼ tsp salt

Crispy bacon

80 g diced bacon
½ bunch dill, finely chopped
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For an ovenproof dish approx. 3 litre capacity, greased

How it's done

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Heat the butter in a pan. Sauté the shallot, garlic and cucumbers for approx. 5 mins., transfer to the prepared dish.


Combine the crème fraîche, cream, honey and dill, season.


Salt the fish fillets, arrange on top of the dill cucumbers, pour the sauce over the top.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C.

Crispy bacon

Gently fry the diced bacon in a non-stick frying pan until crispy, without adding any oil. Scatter the crispy bacon and dill on top of the baked fish.

Good to know
Serve with: rice

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