Pollock fillet with curry-banana sauce

Ingredients for 2 servings:

• 4 slice(s) fish fillet(s), (pollock fillet, approx. 400 g)
• ½ lemon(s), the juice
• Buckwheat, ground as breading
• Salt
• pepper
• olive oil
• 200 ml milk
• 2 tsp cream or condensed milk
• 2 bananas, ripe
• curry
• herbal salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + egg-free

Squeeze half a lemon over the fillet. Let it sit for 10 minutes, then coat in buckwheat flour mixed with salt and pepper, and fry on both sides in hot oil. Remove from the pan. Puree the bananas in the milk and cream, season with herb salt and curry powder. Bring to a boil in the still-hot pan. Pour over the fish and serve with cooked brown rice. Or: Fry 2-3 cups of cooked brown rice with two finely diced bell peppers in butter with herb salt.