Cut the fish into cubes, sprinkle with the juice of one lemon.
Finely dice the onion and fry in butter until translucent. Add the flour and curry, deglaze with the clear soup and simmer on low heat for 10 minutes. Season the fish with salt and simmer in the soup for 10 minutes. Heat the apple and banana pieces in the soup. Sprinkle the chives on top.
Our tip: Fresh chives are much more aromatic than dried ones!
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