recipe_BASA fish filet stuffed ' Pindjur ' rolls

BASA fish filet stuffed 'Pindjur' rolls.

One of my favourite versatile
fish filets meets my new discovery.

Featured fish...BASA filet:

a.k.a. PANGASIUS or BOCOURTI or even COBBLER

Basa is a type of catfish...native to Vietnam.

photo: agifish.com

This very pleasant and reasonably priced fish has become

one of my go to fish types to create all kinds of interesting recipes.

When it's in the raw state the texture is easily workable.

When cooked...it is adaptable to many accompanying ingredients or side dishes.

My preference of purchase would be to ask the fish monger for the frozen filets instead of the thawed ones on display.

This fish shows a nice white meat that is both light and neutral tasting.

I use it most often for stuffed rolls or simply as filets in several different recipes.

Featured new discovery: ' Pindjur ' purée spread:

...a Turkish condiment consisting of a few very simple ingredients:

roasted peppers, eggplant, onions, tomato paste,
sunflower oil, vinegar, garlic, spices and a touch of sugar.

I've already made a brief mention of this wonderful versatile discovery in my feature story: Spring meals kick off...

Soon, I'll have to buy it by the case load. I'm sure they have this at one of your local ethnic stores.

BASA fish filet stuffed 'Pindjur' rolls

serves 2 persons

PRINTER FRIENDLY VERSION...click here

INGREDIENTS:

(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

PREPARATION:

Prepare bottom oven rack
Preheat the oven to 375F/190C/Gas 5
  

 


. 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.

Serve with your favourite side dish...

...some decadent guiltless
' Cheddar scalloped potatoes ' perhaps?

This same day...a basket of potatoes was waiting

to meet my mandolin to get scalloped!

So I decided to do them both at once. 


Buon appetito and flavourful wishes,

Foodessa

Other FISH based RECIPES that may interest you from Foodessa:
- SEAFOOD Splurge with ARTICHOKE Salad
- Calamari (Squid...cuttlefish) Olive Crimini Tomato Linguini
- FISH cakes CROQUETTES and SAUCES
- FISH stuffed FILLET rolls with goat CHEESE roasted TOMATO
- MUSSELS fennel Sambuca ROQUEFORT 
- SEAFOOD Splurge with ARTICHOKE Salad 
- Shrimp_Baked COCONUT Maple Syrup SHRIMP