Bengali Fish Rolls on Banana Salad

Fish fillets rinse under cold water, dry, sprinkle with juice of one lemon and pull five min.

Season two fish fillets with salt and pepper, fry in hot butter for five minutes on each side, remove from frying pan (keep frying fat), chop finely and mix with tomatoes, garlic, onions and spices to make a farce.

Season 8 fillets lightly with salt, spread farce evenly on top, roll up and hold in place with skewers. Turn fish rolls in egg and breadcrumbs to the other side and fry in hot fat until golden brown.

Mix bananas, oranges and apples, pour lemon and ginger juice and season with salt and paprika. Arrange fish rolls on top.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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