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  • 300g pangasius loins
  • 1 bunch of asparagus
  • 1l fish fumee/fish stock
  • Cream
  • Roux or cornflower
  • Flour
  • pepper and salt
  • sprigs of fresh tarragon

Asparagus soup with pangasius strips

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Have yourself a happy soup day! This surprising dish that combines asparagus with pangasius is soft and tender and looks phenomenal.


4 persons


  1. Peel the asparagus (keep the peelings apart) and cook until tender.
  2. Cook the peelings until tender in the fish stock. If desired thicken with some roux or cornflower.
  3. Pour through a sieve and season with pepper, salt, and cream.
  4. Cut the pangasius into long thin strips and coat with flour.
  5. Fry the pangasius in a pan until crisp and season with pepper and salt.
  6. Finishing off: arrange the asparagus on a warm deep plate, ladle out the soup, arrange the pangasius strips in the middle of the plate and garnish with a sprig of fresh tarragon.

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