Steinbutt with Curry Sauce

Ingredients

• 2 Steinbutt cutlets (about 200 g)
• 1 Carrot
• 1 stalk Celery
• 1 orange
• 1 Banana
• 1 tbsp butter
• 1 Shallot
• 1 tsp pickled green pepper
• 2 tsp mild curry powder
• 2 tbsp Sour cream
• Salt
• pepper (ground)
• 1.5 l water
• 250 ml milk
• 40 g salt
• 1 unpeeled lemon (sliced)

Instructions

1. 1.

   Peel the carrot, slice lengthwise into thin sticks.

2. 2.

   Clean the celery, halve it lengthwise and cut into small pieces, keep the green leaves.

3. 3.

   Using a sharp knife, peel the orange, remove all white parts and cut along the inner membranes to create nice fillets; squeeze out the juice and collect it.

4. 4.

   Peel the banana and slice it.

5. 5.

   Finely chop the shallot and sauté in hot butter until translucent; add half of the banana slices and orange fillets, cook briefly, then add orange juice and curry powder and simmer for about 10 minutes. Strain through a sieve into a small saucepan, reheat, stir in sour cream and green pepper, season with salt and pepper, and keep warm.

6. 6.

   Blanch the vegetables in boiling salted water for about 4 minutes, remove and drain.

7. 7.

   For the poaching liquid, bring all ingredients to a boil in a shallow pot, add the fish pieces, do not let it boil again, and simmer gently for about 4 minutes until cooked through.

8. 8.

   Serve by pouring the sauce onto preheated plates, place the fish (if needed split) on top of the sauce, arrange the vegetables, and garnish with remaining orange fillets, banana slices, and some celery greens.

9. 9.

   serving