Fish skewers with curry sauce

Ingredients for 4 servings:

• 400 g fish fillet(s), pollock fillet (or cod fillet)
• Iodized salt
• some lemon juice
• 2 tbsp oil (sunflower oil)
• Pepper, colorful from the mill
• ½ tsp curry, mild
• 150 g bacon, streaky
• 2 bananas
• 40 g butter
• 2 apples
• 3 tsp curry, mild
• 30 g flour
• 400 ml meat broth
• Iodized salt
• 1 pinch of nutmeg
• possibly cream

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the fish fillet under cold running water, pat dry, season with salt, drizzle with lemon juice, and cut into large cubes. Let the fish cubes simmer in oil seasoned with salt, pepper, and curry for about 20 minutes. Thinly slice the bacon, peel the bananas, and cut them into slices about 2 cm thick. Alternate the fish cubes, bacon, and banana slices on skewers. Grill in an electric grill, charcoal grill, or oven grill for about 10 minutes, turning several times during cooking and drizzling with the seasoned oil. For the sauce, sauté the peeled and grated apples with the curry in the hot butter, stir in the flour, and pour in the hot stock. Season with salt and nutmeg and simmer over low heat for about 15 minutes until the apples are softened. Stir well with a whisk. Serve with brown rice and endive salad with yogurt dressing. Tip: Refine the sauce with a dash of cream! Instead of pollock fillet, you can also use other white fish—I prefer pangasius.