Skewers of Arugula-Wrapped Pangasius with Shrimp Broth
By Jérôme Ferrer — The Cuisine of Greater Montreal. Total time: 30 to 60 minutes. Preparation time: 30 minutes. Cooking time: 30 minutes. Difficulty: Easy. For 4 servings. Chef's Note: Pangasius, also known as Mekong or giant catfish, has a texture similar to that of sole.
⏱️ Prep: 30 min🍳 Cook: 30 min
Ingredients
| 4 | Pangasius fillets |
| 200 g | arugula (rocket) |
| 1 | French shallot |
| 0.5 | carrot |
| 1 | leek |
| 8 | large shrimp |
| — | olive oil |
| 1 big pinch | fleur de sel |
| — | freshly ground pepper |
| 8 | wooden skewers |
Instructions
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.