Fish casserole à la Marquise II

Ingredients for 4 servings:

• 800 g fish fillet(s), fresh or frozen (thawed)
• 1 lemon(s), juice
• 1 carrot(s), cleaned, cut into pieces
• ½ stalk(s) leek, thin, cleaned, cut into rings
• 1 piece(s) celeriac, cleaned, finely chopped
• 200 ml white wine
• salt and pepper
• 1 tbsp butter
• 1 small onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 2 tbsp curry powder, mild
• 2 tbsp, desiccated coconut
• 3 tbsp peanuts, chopped
• 2 tomatoes, peeled and pitted, cut into small cubes
• 200 ml cream

Instructions

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

The exotic version – topped with curry sauce

Drizzle the fish with lemon juice and let it simmer for 20-30 minutes. In the meantime, prepare the stock. Place the vegetables in a large pan, add the white wine, season with salt and pepper, and bring to a boil. Reduce the heat and add the fish fillets to the pan. Cover and let simmer for 5-10 minutes. Butter an ovenproof dish and carefully place the fish in it. Preheat the oven to 220 degrees Celsius. Pour the cooking stock through a sieve and collect it, squeezing the vegetables well. Reduce the stock to 100 ml. For the sauce, heat the butter in a non-stick pan and fry the onions and garlic until translucent. Add 1 tablespoon of oil to the pan. Sprinkle with curry powder, add the coconut flakes, peanuts, and diced tomatoes, and fry briefly. Deglaze with the reduced fish stock and cream and bring to a boil. Season with salt and pepper. Spread the sauce over the fish and place the dish on the middle rack of the oven. Bake for 10-15 minutes. Serve with plain rice, baguette, or boiled potatoes.