Summary

Ingredients

• 750 g fish fillet (s) from saithe
• salt
• 0.5 ½ lemon (n)
• 1 onion (s)
• 2 apples
• 2 tablespoon flour
• 3 teaspoon curry
• 2 tablespoon butter or oil
• 250 ml sour cream
• 1 cube meat stock
• 125 ml water, for meat stock cubes

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Instructions

1. Cut the pollack fillet into cubes, season with salt, drizzle with the juice of 1/2 lemon and let it steep for about 10 minutes. Peel the onions and apples, core the apples and cut both into fine cubes. Mix the flour with 1 teaspoon of curry and roll the fish in it. Heat the pan with medium heat and heat the butter or oil, fry the pieces of fish until golden brown and take them out again. Put the apple and onion cubes in the roasting fat and cook with the lid on for about 5 minutes. Then add the remaining curry, sour cream and meat stock, cook for 2-3 minutes and season to taste. Put the fish cubes in the sauce.
2. Tip: Rice as a side dish.