Fish fillets with fruit and curry

Ingredients for 2 servings:

• 400 g fish fillet(s) (pollock or redfish)
• 2 rusks, pureed
• 1 mango(s)
• 1 papaya
• 1 tamarillo(s) (tree tomato)
• 2 tangerines
• 1 ½ lemon(s), juice
• 2 cl Pernod or Ouzo, Raki
• 3 tsp brown sugar
• 100 ml cream
• curry powder
• Cayenne pepper
• Oil (rapeseed oil with butter flavor)
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Deseed, peel, and dice the mango. Halve the papaya, scoop out the seeds with a spoon, peel, and dice. Peel and dice the tamarillo. Peel the tangerines and cut into wedges. Make a sauce from one-third of the fruit: Puree the fruit, pour into a saucepan, and mix well with the cream and schnapps. Season to taste with lemon juice, sugar, curry, and cayenne pepper. The amount of sugar can vary depending on the sweetness of the fruit. Heat gently on the stovetop, but do not let it boil. For the remaining fruit, heat 2 tablespoons of rapeseed oil in a sufficiently large saucepan and simmer the fruit over low heat for about 10 minutes. Season to taste with curry, lemon juice, and sugar. Coat the fish fillets, skin-side down, in the pureed onion rings. Heat 2 tablespoons of rapeseed oil in a pan and fry the fish fillets on the breaded side over high heat for about one minute. Reduce heat to medium, turn the fillets over after another 3 minutes, and cook over low heat for another 3-4 minutes. Arrange the fruit and fish on plates and pour over the fruit sauce. Rice goes well with the fish as a side dish.