Summary

Ingredients

• 500 g fish (Alaska pollock), fresh or frozen
• 2 tablespoon lemon juice
• 1 apple
• 1 banana (s)
• 1 large onion (s)
• 100 ml sour cream
• 1 tablespoon curry powder
• some vegetable cream for frying
• salt and pepper
• 1 cup rice, long grain rice or fragrant rice or any other
• 3 cup / s vegetable stock, or water with instant stock
• 0.5 teaspoon ½ turmeric
• 1 handful wild garlic, fresh
• a bit salt
• Cayenne pepper
• Sauce thickener
• Tomatoes)

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Instructions

1. Thaw the pollack fillet and dab with kitchen paper. Then salt, pepper and set aside.
2. Then cut the peeled onion into cubes and sauté until translucent. Clean, core and also cut the apple into cubes, as well as cut the peeled banana into slices and dice. All of this is seared in sequence in the plant cream and only then is the roughly diced fish added and steamed as well. The whole thing is then quenched with the sour cream and the spices are added. You add a tablespoon of binding agent and let everything boil briefly and take it off the fire immediately.
3. The wild garlic turmeric rice is then boiled and served as a side dish, which is made with the broth and brought to the boil. When it boils, add the spices such as salt and turmeric. Cook the rice on a low flame while stirring until soft but firm to the bite. If you want, you can fold in some more butter. When the rice is ready, remove it from the heat and mix in the chopped wild garlic leaves.
4. Put the rice in the cup as a mold and turn it out onto the plate. Serve the fish goulash and garnish with a few small wild garlic leaves and tomatoes.