Rinse and dry the cod fillet and cut into bite-sized cubes. Place the fish cubes in a deep dish, sprinkle with the juice of one lemon, season lightly with salt and pepper and place in the refrigerator with the lid closed.
Bring plenty of salted water to a boil. Pour in the boiling bag rice and cook the long grain rice according to package instructions for about 18 minutes with the lid closed.
Blanch (scald) the tomatoes with boiling hot water, skin, seed and chop them without the stalk. Clean the leek, slit lengthwise and rinse thoroughly under running water. Later cut into narrow rings. Remove the skin from the carrot, rinse and cut into narrow slices.
Heat a tbsp. of butter in a frying pan. Pour in the vegetables, sprinkle the curry over them, fold in the crème fraîche and cook for about 10 minutes over medium heat. Season with salt and pepper.
Add the fish cubes and cook for another 5 minutes at low temperature with the lid closed. Drain the long grain rice. Heat the remaining butter. Take the long grain rice out of the bag, toss in the butter, season with salt, season with pepper and arrange on a plate with the fish curry.
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