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Fish with Curry Cracker Crust

Fish with Curry Cracker Crust

  • Total time approx. 55 minutes
  • Fish Fillet
  • ★★★★★


  • 50 g crackers, salted
  • 2 tablespoons butter, soft
  • 1 tsp curry powder, mild
  • 340 g fish fillet(s), (cod), ready to cook, skinless
  • salt and pepper
  • 500 g chard
  • 1 small onion(s)
  • 1 teaspoon flour
  • 150 ml whipped cream
  • Nutmeg, freshly grated
  • lemon juice, a few squirts
  • 1 teaspoon lemon peel, (organic), finely grated
  • 50 ml water


Preheat the oven to 200 degrees (circulating air not recommended). Put the crackers with 1 tablespoon butter and curry in a lightning chipper and chop finely. Wash the cod, dab dry and season all around with salt and pepper.

Place the fish in a casserole dish greased with 1 tsp. butter and cover with the cracker crust. Bake in a hot oven in the lower third for 15-20 minutes until golden brown.

In the meantime, clean the chard. Cut the stems into 1 cm pieces, the leaves into 3 cm wide strips. Finely dice the onion. Bring plenty of salted water to the boil in a large pot. ½ Melt tbsp. butter in another pot. Fry the onions for 2 minutes at medium heat. Dust with 1 tsp. flour and steam briefly while stirring. Add 150 ml whipped cream and 50 ml water and bring to the boil. Cook the sauce for 5 minutes, stirring from time to time. Season with salt, pepper, nutmeg and a few drops of lemon juice.

Cook the chard stems in boiling salted water for 3 minutes. Add the leaves and cook for 2 minutes. Drain the chard, drain well and mix with the lemon cream. If necessary, season with salt and pepper and serve sprinkled with lemon peel.

Serve fish with cream chard.

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