Smoked River Cobbler in Fennel and Garlic Sauce

Smoked River Cobbler in Fennel and Garlic Sauce

As I've said before, my all time favorite fish is River Cobbler (Pangasius) and my all time favorite River Cobbler is smoked.

When I fancy something really nice for dinner but I don't want to spend lots of time preparing, I make this because using dried herbs makes it so much quicker and easier and just as tasty.

I have perfected this sauce over the years and when you make it you will find that fennel seeds really do add a wonderful flavour to any sauce.

For 2 servings you will need;

2 Smoked cobbler fillets

1/2 teaspoon - Fennel seeds
1/4 teaspoon - Garlic granules

1/2 teaspoon - Dried parsley

30 Gm - Butter

100 Ml - Milk

1/2 table spoon - Plain flour
1 - Vegetable Stock Cube

Put the butter in a frying pan  on a medium heat and pan fry the fish for about 5 minutes each side.

While that’s cooking put the fennel seeds, garlic and parsley in a pestle and mortar and grind them up, it doesn't have to be too much just enough to release the flavour of the fennel.

 

Take the fish out and set it aside, you are now left with this wonderful smoked fish flavoured melted butter,with the pan back on the heat add the ground up herbs  and stir. 

Then add the plain flour and stir into a paste. 

Add the milk while stirring well then add the vegetable stock cube and simmer for five minutes until thickened, add some more milk if you need to.

Place the fish back into the sauce; keep on a medium heat for a further 5 minutes and your done.

Serve with rice or mash