Fish with wild garlic breading, banana curry and wild garlic turmeric rice

Ingredients for 3 servings:

• 500 g fish (Alaska pollock), fresh or frozen
• 2 tbsp lemon juice
• 1 apple
• 1 banana(s)
• 1 large onion(s)
• 100 ml sour cream
• 1 tbsp curry powder
• Vegetable cream for frying
• salt and pepper
• 1 cup rice, long grain rice or fragrant rice or any other
• 3 cup(s) vegetable broth, or water with instant broth
• ½ tsp turmeric powder
• 1 handful of wild garlic, fresh, for the rice
• some salt
• Cayenne pepper
• Sauce thickener
• tomato(s)
• 1 egg(s)
• Breadcrumbs
• Wild garlic and/or garden herbs for the breading

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Thaw the pollock fillet and pat dry with a paper towel. Season with salt and pepper and set aside. Dice the peeled onion and sauté with a little vegetable cream until translucent. Clean and core the apple, and also dice it. Slice and dice the banana. Add both to the onions one after the other and fry lightly, then deglaze with the sour cream and add the spices. Stir in 1 tablespoon of sauce thickener, bring to a boil briefly, and then immediately remove from the heat. For the wild garlic and turmeric rice, bring the rice and broth to a boil. Add the salt and turmeric and cook over low heat, stirring continuously, until the rice is tender but firm to the bite. If desired, stir in a little more butter. When the rice is done, remove from the heat and stir in the chopped wild garlic leaves. Whisk the egg. Finely chop the wild garlic and/or garden herbs and mix into the breadcrumbs. First coat the fish in egg, then coat in breadcrumbs and fry in vegetable oil. Pour the rice into the cup and turn it out onto the plate. Serve the fish and banana curry on the side and garnish with a few small wild garlic leaves and tomatoes.