Hazelnut Crusted Pangasius Fillet
This is what was on the menu tonight. It was my first time eating Pangasius and I have to say that it is going on my list of regulars. It has a very subtle taste and its flesh is very soft, almost creamy, yet it holds very well together. The subtle taste of hazelnuts went perfectly well with that delicate fish.
The crust was very light, made of equal parts hazelnut powder and spelt flour, to which I added a little bit of salt and pepper.
I served it with roasted cauliflower and baked sweet potatoes.
It was so good, I wish I was still eating…