Rinse the pollock fillets, dry them, cut them into bite-sized pieces and sprinkle with the juice of one lemon.
Place the pineapple in a sieve and drain – reserving the juice.
Remove the skin from the onions and cut them in half.
Clean, rinse and chop the bell bell pepper.
Put the ingredients alternately on spikes and season with salt and pepper. Brush with the oil and grill for 10-15 min, turning frequently.
Stir the crème fraîche nit the mayo until smooth and season with salt, pepper, the curry powder and the pineapple juice. Serve the curry sauce with the spies.
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