Matie filets with curry cream
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 500 g Potatoes
- 500 g Beans
- 7-10 Tbsp Salt
- 2 TABLESPOONS flaked almonds
- 1 can(s) (580 ml) Pineapple in pieces
- 2 medium-sized bananas
- 7-10 Tbsp Lemon juice
- 200 g Whipped cream
- 150 g Skimmed milk yoghurt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Curry
- 8 Matie's fillets
- 50 g Butter or margarine
- 7-10 Tbsp Parsley
Directions
- 1
Wash and peel the potatoes, clean and wash the beans. Cook both separately in salt water for about 15 minutes. In the meantime, brown the flaked almonds in a dry pan and let them cool down on a plate.
- 2
Drain the pineapple on a sieve. Cut bananas in half lengthwise, slice them and sprinkle with lemon juice. Whip cream until semi-solid, stir in yoghurt. Carefully fold in the pineapple and banana pieces.
- 3
Season to taste with salt, pepper and curry. Wash the matie fillets, dab dry and arrange on plates with the cream. Sprinkle with almond flakes. Swirl beans in hot fat and serve with boiled potatoes garnished with parsley.
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