Pollock fillet with curry cream sauce

Ingredients for 4 servings:

• 800 g pollock fillet(s)
• 2 tbsp olive oil
• 2 tbsp butter
• 1 onion(s), finely chopped
• 1 tbsp curry
• 2 tbsp butter
• 400 ml fish stock
• 200 ml whipped cream
• 1 apple, sour, finely chopped
• possibly cornstarch to bind
• salt and pepper
• 2 tbsp chives
• some parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash the pollock, 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 by slightly less than half. Add the heavy cream and apple, bring the sauce to a boil, and simmer for about 5 minutes. Season with salt and pepper, and thicken with a little water and cornstarch if desired. Serve the pollock with the curry cream sauce. Garnish the cream sauce with chives and parsley. Serve with steamed vegetables such as zucchini, carrots, or broccoli.