John Myers
Ingredients for 2 servings:
- 2 fish fillets (here tilapia, otherwise e.g. hake, pollock…)
- 3 tbsp curry powder
- 1 tbsp rapeseed oil
- 4 carrots
- 2 tbsp maple syrup
- 1 m.-large leek(s)
- 1 bell pepper(s), green
- 8 cherry tomatoes
- 1 garlic clove(s)
- 100 ml crème fraîche
- 200 ml water
- 5 g chives, fresh
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Pat the fish fillets dry. Mix 1 tablespoon of oil, 1 tablespoon of water, and the curry spice to marinate the fillets. Season with salt and pepper and set aside. Peel the carrots and trim the ends. Quarter them lengthwise. Halve the leek, clean it, and cut it into fine half rings. Cut the chives into small rolls. Quarter the bell peppers, remove the seeds, and cut them into very fine strips. Halve or quarter the cherry tomatoes, depending on their size. Peel the garlic clove and dice them finely. Bring a small pot of water to a boil and cook the carrots for about 10 minutes, until soft but still slightly firm to the bite. Meanwhile, in a second, slightly larger pot, sauté the leek and garlic with 1 tablespoon of oil for about 5 minutes, until translucent. Then add the finely sliced bell peppers and sauté for another minute. Add the crème fraîche with 250 ml water, 1 tbsp curry spice, and the cherry tomatoes. Simmer gently for 3 minutes, stirring frequently, until the consistency is right. Add more water if necessary. Season generously with salt and pepper. Meanwhile, during the last few minutes of cooking, heat a pan over high heat and sear the marinated fish for 2 minutes on each side. Drain the carrots, return them to the pot, and mix with the maple syrup, season with salt, and pepper. Serve everything on a plate and garnish with the chive rings.
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