Cooking time: 10 minutes
Preparing time: 10 minutes
8 pieces of Bream fillet
2 pieces of boiled potatoes, hard
4 leaves of laurel
4-5 pieces of black pepper seeds
1 teaspoonful of curry powder
1 teaspoonful of Indian saffron
1 teacupful of cream
40 gr butter
4-5 spoonful of olive oil
4-5 spoonful of flour
- Heat the butter and olive oil mix in a pan. Fry hard boiled and thinly sliced potatoes for 2 or 3 minutes and remove them to a plate. Then cook thin, circular onion slices for 1 or 2 minutes and remove them.
- Flour the bream fillets and fry each side for 3 minutes in the hot oil. Add laurel leaves, black pepper seeds and salt. Carefully remove the fish into a large plate.
- Add the cream into the oil left in the pan. The moment the cream starts to boil add curry powder and sauce, and slightly swing the pan. Equally pour the sauce in the pan over the potatoes, onion slices and fillets. Serve hot.