John Myers
Ingredients for 2 servings:
- 2 pangasius fillets or other fish fillets, approx. 180 g each
- 250 g celery, cleaned
- 40 g butter
- 2 small apples, approx. 130 g each
- 40 g balsamic vinegar, light
- 50 g cream
- 75g Gorgonzola
- ½ tbsp curry powder
- Salt and pepper from the mill
- some flour for dusting
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Cut the celery into approximately 1 cm wide pieces. Peel and core the apples, and cut them into 8 wedges. Pat the fish fillets dry. Heat a little butter, fry the celery for a while, and then deglaze with the balsamic vinegar. Simmer for 8-10 minutes, then remove the celery pieces and set aside. Add the cream and curry powder to the vegetable juices and reduce slightly until the sauce is creamy. Season with salt and pepper. Lightly season the fish fillets, coat them in flour, and fry them in the remaining butter. Briefly fry the apple slices. Heat the celery in the curry cream, transfer it to a cocotte, and place the fried fish fillet on top. Arrange the apple slices and Gorgonzola on top of the fish. Bake in the oven at 180°C (top/bottom heat) for 8-10 minutes. Serve with baguette.
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