Fish curry with bananas

Ingredients for 4 servings:

• 800 g redfish fillet(s)
• 125 ml fish stock
• 25 g butter
• 1 tbsp flour
• 1 tbsp curry powder
• 6 tbsp white wine
• 150 ml cream
• 150 g sugar snap peas
• 4 bananas
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the fish fillet into bite-sized pieces and sauté in the fish stock for a few minutes until almost cooked. Remove the fish pieces from the stock and set aside. Add the snow peas to the stock and cook until al dente, then remove them as well. Sauté the flour and curry powder in butter. Deglaze with white wine and add the fish stock. Add the cream, season with salt, pepper, and sugar, and simmer for a few minutes. Cut the bananas into thick slices and place them in a baking dish with the fish and snow peas, then pour the sauce over them. Bake at 220°C (190°C fan-assisted oven) for 30 minutes. Basmati rice goes well with this dish.