INGREDIENTS: (for 4 persons)
400g pangasius fillet
1 stick of celery
Herbs: thyme, garlic, rosemary, basil, cayenne pepper and salt
1 teaspoon tomato puree
1 egg white
Mix the pangasius fillet with shallot, a dash of olive oil and 1 egg white. Season well with cayenne pepper and salt. Mix until it becomes a paste.
Stuff the tubes with the paste and leave for 1 hour.
Cut the vegetables (carrots, leek, celery and onion) into medium sized pieces, fry lightly in olive oil and season with garlic, thyme, rosemary and basil.
Add the peeled and chopped tomatoes.
On top of this, place the stuffed tubes and cook covered for 25 minutes on a low heat, or place on a disk in the oven at 180°C for 25 minutes. Check regularly if there’s still enough liquid in the dish, and add a dash of water if needed.
Leave the stuffed squid for a moment and thicken the vegetables with a teaspoon of tomato puree.
Original recipe from: http://www.hottlet.be