4 200g Boneless fillets of Pollock(or any firm whitefish) Skin on
100g Grated Coconut, (Dessicated will do if necessary)
1 Tbsp Curry powder
3 Shallots sliced finely
1 big Green apple
1 big Banana
2 medium sized fairly ripe Tomatoes
2 cloves Garlic
70ml of Noilly Prat
150ml Fish stock
20ml Cream
30g Butter
Thyme, Bay leaf pepper and salt
Preparation
15min
In a soup plate mix the 2/3 of coconut with the Curry powder Salt and Pepper . Coat the fillets with this mix. Put the fillets aside. Peel and dice the fruit. Chop shallots and garlic.
Cooking 40min
1 - The sauce
Start by sweating the shallots, Tomatoes, Apple and Banana then add the 1/3 remaining coconut. After 5 min of cooking add Noilly-Prat and the fish stock, Then add 2 cloves of garlic, thyme and the bay leaf and cook for 18 to 20 min. Turn off the heat and add your cream.
Remove the Bayleaf and the thyme branch.
Keep warm.
2- The fish
In a frying pan melt the butter, place the 4 fillets skinside down fry 5 min, then turn over and cook 5 more min covered .
Present each fillet on a plate, covered with the sauce and with good quality Rice.
This dish sounds hard and tiresome to make but it isn't.
well worthwhile with any whitefish I use pollock because they are plentiful and the meat lends itself well to this type of flavour.
Enjoy!!
100g Grated Coconut, (Dessicated will do if necessary)
1 Tbsp Curry powder
3 Shallots sliced finely
1 big Green apple
1 big Banana
2 medium sized fairly ripe Tomatoes
2 cloves Garlic
70ml of Noilly Prat
150ml Fish stock
20ml Cream
30g Butter
Thyme, Bay leaf pepper and salt
Preparation
15min
In a soup plate mix the 2/3 of coconut with the Curry powder Salt and Pepper . Coat the fillets with this mix. Put the fillets aside. Peel and dice the fruit. Chop shallots and garlic.
Cooking 40min
1 - The sauce
Start by sweating the shallots, Tomatoes, Apple and Banana then add the 1/3 remaining coconut. After 5 min of cooking add Noilly-Prat and the fish stock, Then add 2 cloves of garlic, thyme and the bay leaf and cook for 18 to 20 min. Turn off the heat and add your cream.
Remove the Bayleaf and the thyme branch.
Keep warm.
2- The fish
In a frying pan melt the butter, place the 4 fillets skinside down fry 5 min, then turn over and cook 5 more min covered .
Present each fillet on a plate, covered with the sauce and with good quality Rice.
This dish sounds hard and tiresome to make but it isn't.
well worthwhile with any whitefish I use pollock because they are plentiful and the meat lends itself well to this type of flavour.
Enjoy!!
