Baguette roll with curry cream and fish fillet

Name: Baguette roll with curry cream and fish fillet
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 frozen tilapia fillet (or pangasius, approx. 120 g); 1 washer (20 g) fresh pineapple; 1 (60 g) Column Mango; 2 TABLESPOONS Skimmed milk yoghurt (0,1 % fat); 1 TEASPOON Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Olive oil; 1 (100 g) Baguette roll; 7-10 Tbsp Garden cress, daikon cress and chili rings

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1 frozen tilapia fillet (or pangasius, approx. 120 g)
1 washer (20 g) fresh pineapple
1 (60 g) Column Mango
2 TABLESPOONS Skimmed milk yoghurt (0,1 % fat)
1 TEASPOON Curry Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Olive oil
1 (100 g) Baguette roll
7-10 Tbsp Garden cress, daikon cress and chili rings

Directions

1
Defrost the fish fillet. Cut the pineapple into fine cubes and cut 3 thin slices of mango to garnish. Peel the rest of the mango and cut into small cubes. Mix yoghurt with pineapple, mango and curry, season with salt and pepper. Wash the fish, dab dry and season with salt and pepper.
2
Heat oil in a small, coated pan. Fry the fish in it for about 3 minutes on each side until golden brown. In the meantime, cut the bread in half lengthwise and spread with the curry cream. Take the fish out, let it drip off on kitchen paper and put it on the bread. Garnish bread with cress, chilli and mango slices
3
30 minutes waiting time