Summary

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

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Instructions

1. Wash the pollack, divide into portions, season and fry in a mixture of oil and butter for about 5 minutes on each side.
2. 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.
3. Serve pollack with curry cream sauce. Garnish the cream sauce with a little chives and parsley.
4. In addition, steamed vegetables such as B. zucchini, carrots, broccoli are enough.