Turbot with Curry Sauce

For the turbot with curry sauce, peel carrot, cut lengthwise into slices and then cut into thin sticks.

Rinse celery, cut in half lengthwise and then cut into small pieces. Reserve celery leaves.

Peel orange with a sharp knife, remove all whites skins and cut out fruit segments. Reserve resulting orange juice. 

Peel banana and cut into slices.

Chop shallot finely. Heat butter in a pan and saute shallot until soft, add half of banana slices and orange segments, let cook for a few minutes, add orange juice and curry powder and cook everything for about 10 minutes, then strain through a sieve into a small saucepan, reheat, add sour cream and pickled green pepper, stir and season with salt and pepper. Keep warm.

Cook vegetables in a pot of boiling salted water for about 4 minutes. Drain.

For the poaching broth, add all ingredients in a shallow pan, mix and bring to a boil, add pieces of turbot, reduce heat and simmer for approximately 4 minutes until done.