Cucumber and Fish Ragout
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cucumber (s)
- 2 onions)
- 30 g butter
- 20 g flour
- 0.25 liter ¼ broth
- 125 g crème fraîche
- 2 tablespoon mustard, grainier
- 1 teaspoon sugar
- 400 g fish fillet (s) (haddock fillets)
- 1 tablespoon lemon juice
- 1 bunch dill
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel, halve and core the cucumber. Then cut the halves into pieces. Peel and dice the onions and sauté in butter. Add the cucumbers to the onions, sauté briefly.
- Dust the flour over it, let it sweat a little, then deglaze with the stock and creme fraîche. Stir in the mustard, season the cucumbers with salt, pepper and sugar.
- Wash the fish fillet, cut into strips, season with salt, pepper and lemon juice and cover with the cucumber and cook for 4 minutes. Chop the dill and stir into the ragout. Mashed potatoes also taste good.
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