Indian Style Fish Fricassée
Ingredients
| 1 kg (2.2 lb) | salmon filet |
| lemon juice | |
| salt |
| Sauce | |
| 2 stalks | leeks |
| 40 g (1.4 oz) | butter |
| 40 g (1.4 oz) | crushed nuts |
| 40 g (1.4 oz) | whole wheat flour |
| 2 flat tablespoons | curry |
| 320 ml (1.3 cup) | water |
| half a cup (4 oz) | crème fraîche |
| 1 small can | fresh, diced pineapples |
| salt, pepper and lemon juice |
Preparation
Prepare the fish: clean, rinse and cut into small portions. Season with salt and lemon.
Sauce: Clean and rinse leeks and cut them into small rings. Sauté in butter the leeks, the crushed nuts and the curry. Add the flour, always stirring, until slightly golden brown. Now add water (always stirring in order to avoid lump formation), the crème fraîche and the drained pineapple cubes.
Lay the fish onto the boiling sauce, season with salt, pepper and lemon. Let it cook for 15 minutes.
Serve with whole rice and a chicory salad.
NOTE: Crème fraîche is a thickened cream with light sour taste. It might be hard for some folks to find it in certain areas but its preparation is very easy if you want to make your own. Just add 2 tablespoons buttermilk to 1 cup whipping cream, stir well, cover, and put it aside for 24 hours. Stir well again, cover, and then bring it to the refrigerator before using. You can keep unused portions in the refrigerator for up to 10 days.