Pollock curry with leek and pineapple

Ingredients for 4 servings:

• 500 g fish fillet(s) (pollock fillet)
• ½ lemon(s), juice
• 1 stalk(s) leek
• 200 g pineapple, fresh flesh
• 3 tbsp butter
• salt and pepper
• Flour
• 200 ml fish stock
• 2 tbsp curry powder
• 125 ml cream
• 1 tbsp flour butter
• Dill or chervil, a few sprigs

Instructions

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

Recipe from the sea

Clean the fish fillet, pat dry, cut into pieces, and drizzle with lemon juice. Wash and trim the leek and cut into rings. Cut the pineapple into pieces. Heat 1 tablespoon of butter. Briefly fry the leek and pineapple in it. Season the fish with salt and pepper and dust with a little flour. Heat the remaining butter. Fry the fillet for about 5 minutes, no longer, then keep warm. Bring the fish stock to a boil in a saucepan with the curry powder and cream. Stir in the flour and butter, and simmer gently for 1-2 minutes. Season with salt and pepper. Add the pollock pieces and the leek and pineapple mixture. Let it marinate briefly in the sauce. Serve garnished with dill or chervil. Basmati or jasmine rice goes well with this dish.