The pineapple is native to South America and has been widely spread in the tropical areas of Asia and Africa. Just like coconut, pineapple is no longer used just for dessert, but is also present in savory dishes, as in this particular recipe.
• 4 cod fillets
• 1 lemon juice
• black pepper
• 1 fresh pineapple or syrup pineapple fruit (1 slice for each fillet and 3 slices for the sauce)
• all-purpose flour for coating
• frying oil
For the sauce:
• 1 small onion chopped
• 2 tablespoons butter
• 3 pineapple slices
• 200 ml whipping (heavy) cream
• ½ teaspoon corn starch
• 5 tablespoons syrup from canned pineapple or water or pineapple juice
• salt and black pepper
- Season the fish fillets with salt, black pepper, lemon juice and reserve while you make the pineapple sauce.
- If you use fresh pineapple peel it, cut into slices and cut out the hard core.
- Sauté the onion in butter and add 3 pineapple slices finely chopped or blended. Cook until soft.
- Add the corn starch dissolved in a little of whipping (heavy) cream, the remaining cream and the pineapple syrup to the pineapple mixture. Let it simmer for 2 minutes. The sauce should taste smooth and milky. If necessary add more water or milk.
- Season with salt and black pepper and keep warm until ready to serve.
- Just before serving coat the fish fillets with all-purpose flour, fry them in hot oil and drain on absorbent paper.
- Coat the pineapple slices with all-purpose flour and fry them in the frying pan used for the fish.
- Arrange a pineapple slice and a fish fillet on each plate and cover with pineapple sauce.
- Serve with white rice.
Yield: 4 servings.
Posted on: 11 November 2011