Cod in Curry Cream

Cut cod fillets two cm wide strips. Drizzle with juice of one lemon and sprinkle with freshly ground pepper.

Cut the peperoncino in half lengthwise, remove the seeds and cut into very fine strips. Remove the peel from the onion and garlic and chop finely.

Preheat the oven to 100 °C. Warm up a plate.

Melt the butter in a pan. Season the fish strips lightly with salt and roast them for two to three minutes, depending on their thickness; they should not be completely cooked on the inside. Transfer to the warmed plate and cook in the stove for about ten minutes.

In the pan, sauté the peperoncino, onion and garlic for two to three minutes until soft. Sprinkle with curry and sauté briefly. Extinguish with white wine and reduce by half. Next, add the cream and continue until the sauce thickens slightly. Season to taste with salt and freshly ground pepper.

Pour the sauce over the fish strips form. Sprinkle coriander or parsley leaves on top.

Serve with dry rice, mixed with coarsely chopped pistachio nuts or toasted almond flakes, if desired.

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