Cod Fillet Au Gratin with Banana Ragout

Rinse cod fillet under cold running water, dry, sprinkle with juice of one lemon, let stand in about 15 min, dry and sprinkle with salt.

For the banana ragout, remove the skin from the bananas and cut them into slices. Melt butter, sauté banana pieces in it, turning carefully, and sprinkle with curry powder.

For the sauce, remove the skin from the banana, cut into slices, melt butter, pour in the banana pieces with mango chutney and sauté, stirring carefully. Add beef broth and whisk to incorporate. Mix maizena (cornstarch) with milk, add to the clear soup and make the sauce about 5 minutes. Season with salt and juice of one lemon and mix with the bananas.

Heat butter and fry the fish fillet in it from both sides. Place in a greased ovenproof dish, fold the whipped cream into the ragout, pour over the fish fillet and cook under the heated broiler for about 5 minutes until lightly browned.

Accompanying dish: White bread and green salad.

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