Cucumber – Fish – Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 cucumber (approx. 800 g)
- 200 g fish fillet (s), (pollack or oldfish fillet)
- 2 small onions
- 2 tablespoon butter
- 50 ml cream
- 300 ml vegetable stock
- Lemon juice
- dill
- salt and pepper
Print Recipe
Pin Recipe Instructions
- If the fish is frozen, let it thaw.
- Wash the fillets, pat dry, cut into bite-sized pieces and drizzle with lemon juice. Let it flow well.
- In the meantime, wash the cucumber, cut in half, core and cut into slices.
- Peel the onions and finely dice them.
- Melt the butter in a large saucepan. Steam the onion cubes in the fat until translucent, then add the cucumber slices and sauté briefly. Pour in the cream and vegetable stock and add the fish fillets to the vegetables. Simmer gently for about 15 minutes with the pot closed.
- Season to taste with lemon juice and dill tips, season with salt and pepper if necessary and serve immediately.
- Green salad goes well with it.
- For all non-food lovers, boiled potatoes or mashed potatoes are enough.
- And if you like it a little more hearty, you can add a small clove of garlic when frying the onions. Do not use too much garlic, otherwise the delicate taste of the fish will be masked.
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