Pollack Fillet with Curry Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the fish:
- 800 g pollack fillet (s)
- 2 tablespoon olive oil
- 2 tablespoon butter
For the sauce:
- 1 onion (s), finely chopped
- 1 tablespoon curry
- 2 tablespoon butter
- 400 ml fish broth
- 200 ml whipped cream
- 1 apple, sour, finely chopped
- possibly cornstarch for binding
Also:
- salt and pepper
- 2 tablespoon chives rolls
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Wash the pollack, divide into portions, season and fry in a mixture of oil and butter for about 5 minutes on each side.
- Sauté the onions and curry in butter (do not brown), add the fish stock and reduce to a little less than half. Add the whipped cream and apple, bring the sauce to the boil and simmer for about 5 minutes. Season to taste with salt and pepper, possibly thicken the cornstarch mixed with a little water.
- Serve pollack with curry cream sauce. Garnish the cream sauce with a little chives and parsley.
- In addition, steamed vegetables such as B. zucchini, carrots, broccoli are enough.
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