Victoria Perch in Fruity Apple Curry Sauce

Rinse cooled fish fillet, dry and sprinkle with lime juice. Cut onion into coarse pieces. Sauté onion, crushed garlic and chopped ginger in 2 tbsp hot oil. Sprinkle with curry and drizzle with honey. Add soy cream and sauté for 5 min. in an open frying pan. Season with salt and curry, set sauce aside. Dry fish fillet and cut into 3 cm thick strips. Salt, turn in flour to the other side and fry in the remaining oil for about 3 minutes on each side. Add cress leaves and apple cubes to the sauce and heat briefly. Arrange the fish fillets on the apple-curry sauce. Serve with raw carrots and long grain rice.

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