Pollock with pineapple

Ingredients for 4 servings:

• 500 g pollock fillet(s)
• 2 tbsp lemon juice
• 200 ml fish stock
• 2 tbsp curry powder
• 125 ml cream
• some sauce thickener, light
• some salt and pepper
• 1 leek(s)
• 3 tbsp butter
• 200 g pineapple pieces
• 1 tbsp flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Rinse the pollock fillet, pat dry, and cut into approximately 4 cm cubes. Drizzle the pollock cubes with the lemon juice. In a suitable saucepan, combine the fish stock with the cream and curry powder and bring to a boil. Stir in sauce thickener, if desired, and simmer for about 2 minutes. Season the sauce with salt and pepper. Trim and wash the leek and cut into rings. Heat 1 tablespoon of butter in a suitable pan and sauté the leek and pineapple pieces. Season the pollock cubes with salt and pepper and dust with flour. Heat the remaining butter in another pan. Fry the pollock cubes for about 4 minutes. Then add the pineapple and leek mixture and the fish to the sauce and let it simmer briefly. Basmati rice goes well as a side dish.