Fish and Leek Casserole with Fried Sage Leaves

For the fish and leek casserole, wash the fish fillets, pat dry and marinate with a little lemon juice. Slice the leeks and rinse well. Chop the olives. Bring vegetable soup to a boil, sprinkle in polenta and simmer, stirring, for 2 minutes. Mix olives to the finished polenta. Preheat oven to 200°C top and bottom heat. Heat olive oil and sauté leek rings in it, pour in soy cuisine, salt and sauté for 5 minutes. Mix cream cheese with curry and ginger, season with salt. Spread polenta in a baking dish and spread leek vegetables on top. Coat one side of the fish fillets with the curry cream and place the uncoated side on the leek vegetables. Bake for 15-30 minutes, depending on the thickness of the fish. Heat olive oil in a pan, add sage leaves, fry until crisp and drain on a piece of kitchen roll and let cool. Serve the finished fish and leek casserole topped with the fried sage leaves.

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