Firebird's fish pan

Ingredients for 4 servings:

• 4 sole(s) – fillet, alternatively other flatfish (pangasius, lemon sole, etc.)
• 2 banana(s), sliced
• 1 can mandarin orange(s), drained
• 200 g fresh mushrooms, sliced
• 250 g crabs (Arctic crabs), frozen, thawed and drained
• 2 shallots, finely diced
• 2 tbsp flour
• 3 tbsp oil
• 1 tbsp butter or clarified butter
• 125 ml white wine
• 125 ml chicken broth
• 2 tsp curry paste, Indian e.g. korma or curry powder
• Salt and pepper from the mill
• 100 ml cream

Instructions

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

a recipe from my mother

Thaw the fish fillets (if frozen), rinse them, and dry them thoroughly with a kitchen towel. Cut the fillets apart along the seam. Season both sides with salt and pepper and rub them with curry powder, then coat them in a little flour, shaking off any excess. Heat oil or clarified butter in a pan and fry the fish fillets until golden brown on both sides, then keep warm. Sauté the shallots in the remaining frying fat, then add the sliced ​​mushrooms and fry, then deglaze with white wine and stock. Stir in the curry paste or powder and let it simmer slightly. Season with salt and pepper. Cut the fish fillets into pieces about 2 cm long. Add the crab, bananas, and the fish pieces to the sauce and heat everything through. Thicken with cream and a little cornstarch, if desired. Finally, scatter the mandarin oranges over the fish curry and serve with rice.