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🍽️ Pan-fried Pollack with Chard Curry

331 kcal · 30 min · 4 servings

Ingredients

• 750 g chard
• 1 onion
• 0.5 lemon
• 2 tbsp rapeseed oil
• 2 tsp curry powder
• 200 ml poultry broth
• 100 ml cooking cream
• 1 tbsp sultanas
• 1 tbsp almond slivers
• salt
• pepper
• 600 g pollack fillets (4 pollack fillets)
• 1 tbsp yogurt butter

Instructions

1. 1. Wash the chard thoroughly and shake it dry.
2. 2. Cut the tough stems into small cubes of about one centimeter in size.
3. 3. Cut the green leaves into wide strips of about two centimeters in width.
4. 4. Peel the onion and dice it very finely.
5. 5. Squeeze the juice from the half lemon.
6. 6. Heat one tablespoon of rapeseed oil in a pot.
7. 7. Add the diced onion and sauté it over medium heat for two minutes.
8. 8. Add the chard stems, one to two teaspoons of lemon juice, and the curry powder.
9. 9. Sauté the mixture while stirring constantly for four minutes.
10. 10. Pour the broth and the cream into the pot.
11. 11. Bring the liquid to a boil.
12. 12. Stir in the chard leaves, the sultanas, and the almonds.
13. 13. Let the curry simmer over low heat for three minutes.
14. 14. Season the sauce with salt and pepper.
15. 15. Keep the curry warm with the lid on.
16. 16. Wash the fish fillets and pat them dry with kitchen paper.
17. 17. Season the fillets with salt and pepper.
18. 18. Heat the remaining oil together with the butter in a non-stick pan.
19. 19. Fry the fish fillets over medium heat for three to four minutes on each side.
20. 20. Drizzle the fish with the remaining lemon juice if desired.
21. 21. Serve the fish on top of the chard curry.

Nutrition per serving

• kcal: 331
• Protein: 37 g · Fett/Fat: 15 g · Carbs: 8 g