Fish Ragout with Curry on Endive Salad with Walnuts

For the fish stew Rinse the fish fillet, rub dry, cut into pieces and pour the juice of one lemon. Then rub with fish spice.

Now peel and finely dice the onions. Rinse the apple, cut it into quarters and remove the core. Cut the banana and the apple into cubes and sprinkle with the juice of one lemon. Heat the butter in a serving saucepan or braising pan and sauté the diced onion until translucent. Add the diced apple and banana and sauté briefly.

Now add the curry. Extinguish with beer and beef stock and let it boil up. Season with vegetable soup and sugar and grate in the lemon peel. Add the fish fillet to the sauce and simmer for five minutes with the lid closed.

Then stir the whipping cream with the cornstarch, thicken the sauce with it and simmer gently for another ten minutes.

Rinse the parsley, shake dry and chop finely. Serve the ragout either in a serving dish or in a baking dish. Before doing so, sprinkle the edges thickly with parsley and place the crab meat in the center.

For the leaf lettuce Remove the outer leaves from the head, cut the head in half and slice diagonally into narrow strips. Rinse the leaf lettuce and drain well.

Beat pepper, salt, vinegar, sugar and mustard with a mixer. Add the oil and mix until a creamy dressing is obtained. The lettuce strip

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