Pineapple curry salmon

Ingredients for 3 servings:

• ½ large pineapple
• 1 apple
• 2 tbsp desiccated coconut
• ½ tsp curry without salt
• 2 tbsp butter
• 300 ml wine, white, good
• 200 ml sweet cream
• ½ bunch of spring onions
• 2 salmon fillets, approx. 250 g, natural
• 2 fish fillets, pollock fillet approx. 300 g, natural
• salt and pepper
• 6 large jacket potatoes
• ½ tsp caraway seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free + egg-free

Boil the boiled potatoes with 0.5 tsp of caraway seeds. Dice the peeled pineapple half. Sauté briefly in half of the butter and set aside. Sauté the onion, sliced ​​into small rings, and the apple, grated around the semolina, with the coconut flakes and curry powder in the other half of the butter. Deglaze with the wine and reduce as needed. Then add the cream, season with pepper and salt, and bring the sauce back to a boil briefly. Then add the pineapple pieces. Briefly fry the fish in two pans in butter. Turn over and season with a little pepper and salt. Serve the boiled potatoes with the fish and sauce.