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Grilled pangasius fillets with apricots and cured ham
40 m active | 46 m total
Nutrition facts per serving:
  • Energy in kcal about 425
  • Fat about 23g
  • Carbohydrates about 18g
  • Protein about 32g
This is needed
This is needed for 4 people
Apricot chutney
  • 1 tbsp olive oil
  • 1 shallot, cut into thin slices
  • 300 g apricots, cut into cubes
  • 1 organic lime, grated zest and the juice
  • 2 tbsp cane sugar
  • 1 red chilli, deseeded, finely chopped
  • 0.5 tbsp curry powder
  • 0.25 tsp salt
Charcoal/gas/electric grill
  • 4 pangasius fillets (each approx. 150 g)
  • 0.5 tsp salt
  • 2 tbsp olive oil
  • 8 slices cured ham
Salad dressing
  • 1 shallot, finely chopped
  • 2 tbsp white balsamic vinegar
  • 1 tsp mild mustard
  • 2 tbsp olive oil
  • 1 garlic clove, squeezed
  • 0.25 tsp salt
  • a little pepper
Spinach and apricot salad
  • 3 tbsp pine nuts
  • 100 g baby spinach
  • 2 apricots, pitted, cut into segments
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And that's how it's done
And that's how it's done
Apricot chutney
Heat the oil in a pan. Sauté the shallot for approx. 5 mins. Add the apricots, lime zest, lime juice, chilli, sugar, curry powder and salt, mix. Cover and simmer over a low heat for approx. 10 mins, allow to cool slightly.
Charcoal/gas/electric grill
Brush the fish with oil, season with salt, wrap each fillet in a slice of cured ham. Grill the fish over/on a medium heat (approx. 200°C) for approx. 3 mins. on each side.
Salad dressing
Whisk the mustard, balsamic and oil in a bowl. Stir in the shallot and garlic, season.
Spinach and apricot salad
Toast the pine nuts in a frying pan until golden brown, allow to cool slightly. Add the spinach and apricots to the salad dressing, mix. Plate up the salad, fish fillets and chutney. Sprinkle the pine nuts on top.

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