Firebird`s Fish Pan

Summary

Ingredients

• 4 sole (s) fillet, alternatively other flatfish (pangasius, red tongue, etc.)
• 2 banana (s), sliced
• 1 can tangerine (s), drained
• 200 g mushrooms, fresh, sliced
• 250 g frozen crabs (polar sea crabs), thawed and drained
• 2 shallot (s), cut into fine cubes
• 2 tablespoon flour
• 3 tablespoon oil
• 1 tablespoon butter or clarified butter
• 125 ml white wine
• 125 ml chicken broth
• 2 teaspoons curry paste, Indian e.g. Korma or curry powder
• Salt and pepper from the mill
• 100 ml cream

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Instructions

1. Fish fillets, if frozen food thaw, wash them off and dry them well with a kitchen towel. Cut the fillets apart at the seam. Salt and pepper on both sides and rub with curry powder, then turn in a little flour, knock off excess flour.
2. Let the oil or clarified butter get hot in a pan and fry the fish fillets on both sides until golden brown, keep warm. Sweat the shallots in the remaining frying fat, then add the mushroom slices and fry, deglaze with white wine and stock. Stir in curry paste or powder and reduce a little. Season with pepper and salt.
3. Cut the fish fillets into pieces approx. 2 cm long. Put the crabs, bananas and the pieces of fish in the sauce, heat everything. Thicken with cream and possibly some cornstarch, then distribute the mandarins over the fish curry and serve with rice.