John Myers
Pollack with Curry Onions
The perfect pollack with curry onions recipe with a picture and simple step-by-step instructions.
- 400 g Alaska pollock
- 1 Vegetable onion
- 1 toe Garlic fresh
- 1 tbsp Curry hot
- 1 tbsp Oil
- 1 tsp Cornmeal
- 20 g Herb butter
- 100 ml Riesling semi-dry
- Salt
- Peel the onion and cut into thin half rings.
- Chop the garlic clove.
- Fry the onion, garlic and Madras curry in oil over medium heat. Dust with flour.
- Deglaze with the white wine, put the lid on and stew for 5-10 minutes.
- In a second pan, fry the defrosted saithe in the herb butter, lightly salt the top.
- Now tip the hot onions over the fish and let them steep a little.
- With a baguette or rice, done!
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