Fish pan in curry sour cream

Ingredients for 4 servings:

• 800 g mixed fish fillet(s), e.g. butterfish, cod, salmon trout, hake, preferably fresh
• 1 vegetable onion(s)
• 6 tbsp germ oil, neutral
• 2 tbsp lemon juice
• 4 tbsp water
• 1 tsp curry powder
• 1 tsp, leveled vegetable broth, granulated
• 1 tsp tarragon
• 1 tsp, sautéed marjoram
• 1 garlic clove(s)
• salt and pepper
• 1 dashes Worcestershire sauce
• 1 shot of white wine
• 1 cup sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Remove any skin and bones from all fish fillets, then cut into 2-3 cm squares and place in a bowl. Halve the onion and slice into thin rings, then add to the bowl. Mix 4 tablespoons of germ oil with the lemon juice and water. Add the curry powder, stock granules, tarragon, marjoram, salt, and pepper, and mix well. Now press in the garlic and add a small splash of Worcestershire sauce to round it off. Add the marinade to the fish and mix gently. Cover and let the fish marinate in the refrigerator for 1-2 hours. Heat 2 tablespoons of germ oil in a large pan. Add the fish and fry/cook for a few minutes. Add the white wine and let it boil briefly. Whisk the sour cream in a bowl and stir it into the hot fish. Season the fish pan to taste. Serve immediately with fresh baguette.