Summary

Ingredients

• 800 g fish fillet (s)
• 1 lemon (s), add the juice from it
• 1 pinch (s) salt
• 250 ml water
• 40 g butter
• 2 tablespoon curry powder
• 40 grams flour
• 250 ml meat stock, hot
• 5 tomato (s), OR:
• 1 small Can (s) tomato (s), approx. 400 g
• 200 g scampi
• 4 tablespoon heavy cream
• 1 pinch (s) sugar
• some pepper, white or black

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Instructions

1. Rinse the fish fillets under running water. Pat dry with kitchen paper. Drizzle with lemon juice, season with salt and sauté in boiling water with the pot closed for about 7 minutes. Drain, collecting the broth. Dice the fish and keep it warm. Peel the tomatoes and dice the pulp.
2. Heat the butter in a saucepan, stir in the curry and flour. Pour in the leftover hot fish stock while stirring. Then add the hot meat broth. Now the fish cubes come in. Also the peeled, diced tomatoes and the scampi. Heat, remove from heat and stir in the cream. Season with salt, sugar, pepper and possibly lemon juice and serve.