Skewers of Arugula-Wrapped Pangasius with Shrimp BrothTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:148.9 kcal
Proteins:8.9 g
Fats:1.3 g
Carbohydrate:31.7 g
Fibers:4.7 g
Sugar:0.6 g
Cholesterol:14.3 mg
Sodium:225.8 mg
Calcium:140.4 mg
Energy:189 kcal
Proteins:11.3 g
Fats:1.7 g
Carbohydrate:40.3 g
Fibers:6 g
Sugar:0.7 g
Cholesterol:18.2 mg
Sodium:286.7 mg
Calcium:178.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
pangasius fillets
200
g
arugula (rocket)
1
french shallot
1/2
carrot
1
leek
8
large shrimp
olive oil
2
ml
big pinch of fleur de sel
freshly ground pepper
8
wooden skewers
METHOD
Broth
- Slice the carrot, leek and shallot into rounds. Sauté in oil in a Dutch oven or cocotte.
- Add the unpeeled shrimp and let color slightly. Add water to cover by 2/3 and simmer, covered, for 15 minutes.
Brochettes
- Blanch the arugula and drain well. Cut the fillets into cubes about 30 mm (1 1/4") per side.
- Wrap the cubes in arugula leaves and place four on each skewer.
- Bring the broth to a boil. Uncover the pot and place the brochettes over the boiling broth, with the ends of the skewers resting on the edges of the pot. Cook the fish in this steam for 4 to 5 minutes.
Presentation
- Strain the broth and ladle into soup bowls.
- Garnish with the peeled shrimp and the Pangasius brochettes. Serve immediately.
CHEF'S NOTES
Pangasius, also known as Mekong or giant catfish, has a texture similar to that of sole.
