One of my favourite versatile Basa fish filets meets my new discovery...'Pindjur'...an ethnic vegetable spread.
This very pleasant and reasonably priced fish has become one of my go to fish types to create all kinds of interesting recipes.
- . (American / Metric measures)
- . 4 Basa fish filets (a.k.a. Pangansius or Catfish)
- . 1/4 cup (60ml) 'Pindjur'
- . 1 small garlic clove (minced)
- . 1/8 cup (15gr) roasted almonds (crushed)
- . 1 tbsp. (15ml) of olive oil
- . Seasoning: 1/4 tsp. (1ml) each of sea salt, dried tarragon and dried sage
- . 4 thick slices strong 'Cheddar' cheese
- . 1/8 cup (25ml) white fortified wine like 'Sherry' or white wine + 1/4 tsp. (1ml) of sugar
- . Preheat the oven to 375F / 190C/ Gas 5...Prepare bottom oven rack.
- . In a small bowl...mix the 'Pindjur', garlic, nuts and oil together...set aside
- . On a flat surface...lay the filets one next to each other.
- . Spread the ' Pindjur ' mixture evenly in the middle vein of each filet.
- . Place each cheese slice at the tip of each filet.
- . Roll each filet and finish them off by pinning them with a toothpick.
- . Place the rolls with the finishing tip downwards.
- . Prepare a pan (Pyrex glass dish type)...preferably covered with parchment paper.
- . Pour the 'Sherry' wine into the pan and place the rolls with the finishing tip downwards.
- . Bake in the pre-heated oven for about 25 minutes.
- . Buon appetito and flavourful wishes...FOODESSA.com