pollock in curry sauce

Ingredients for 4 servings:

• 800 g fish fillet(s), (pollock fillet) fresh or thawed
• 1 lemon(s), the juice
• Salt
• 250 ml water
• 80 g butter
• 80 g flour, non-stick
• 500 ml broth
• 250 g tomatoes, peeled, cut into pieces, fresh or canned
• 200 ml cream
• 20 g curry powder
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Pat the pollock fillet dry, place on a platter, drizzle with lemon juice, and let stand for 5 minutes. Bring the water to a rolling boil in a large pot, add the fish fillets, and let stand for 8 minutes. Carefully remove from the pot (using a slotted spoon if necessary), cover, and keep warm. Caution: DO NOT discard the cooking water; it will be used for the sauce! Heat the butter in another pot, stir in the flour, and sauté until the mixture thickens slightly. Pour in the hot stock, stirring constantly, then add the fish stock and simmer for 8 minutes. Add the tomato pieces to the sauce. Mix in the curry and cream, heat through, and season with salt, pepper, and sugar. Add the fish and let stand briefly. Serve with rice. Another side dish is curried fruit (recipe in my profile) or simply grilled bananas, pineapple, apples, or even mango chutney.