Try this Fisk i currysås recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Skölj av fisken.
- Vispa ut mjölet och curryn med vattnet direkt i pannan (välj gärna en vid låg kastrull). Tillsätt buljongen, grädden och fettet. Koka upp under omröring och koka ett par min. Såsen ska vara tjock eftersom fisken ger ifrån sig vätska under kokning.
- Lägg fisken i såsen och sjud under lock i 10 min. Rör om då och då.
Protein Substitutions
Swapping standard white fish like cod or saithe for firm-fleshed salmon alters the fat profile and introduces richer oils to the pan. Lean white fish contains roughly 0.5 to 2 percent fat, whereas salmon reaches upwards of 10 percent, requiring adjustments to the added butter to prevent an oily surface sheen. Lean varieties release substantial cellular water during poaching, demanding an intentionally thick base reduction before the protein goes in.Sauce Mechanics and Accompaniments
Whisking flour and curry powder directly into cold water prevents starch agglomeration and ensures smooth gelatinization once heat is applied. Simmering the liquid for two full minutes cooks out the raw flour taste while activating the fat-soluble flavor compounds present in the curry powder. Pairing this spiced, protein-rich sauce with plain boiled potatoes or short-grain white rice offers a neutral starch matrix that absorbs excess poaching liquid without competing with the aromatic spices.Common Pitfalls
Overcrowding the pan lowers the cooking liquid temperature and leads to uneven poaching across the 500 to 600 grams of fish. Sinking unthawed frozen fillets directly into the bubbling base introduces excess moisture that breaks the dairy emulsion, resulting in a thin, separated broth rather than a clingy, viscous sauce.
