Summary

Ingredients

• 4 port. Fish fillet (s) (salmon, pangasius etc.)
• 1 large cucumber (s)
• 1 medium onion (s)
• 100 ml white wine
• 2 tablespoon mustard, medium hot
• 150 g crème fraîche
• 1 tablespoon cornstarch
• 0.5 ½ lemon (s), juice and grated zest
• 2 tablespoons oil
• 2 teaspoons vegetable broth, grained
• 1 bunch dill
• some salt and pepper
• sugar

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Instructions

1. Wash the cucumber, cut in half lengthways, core and dice. Peel the onion and chop finely. Wash the fish fillets, season with salt and pepper and drizzle with a little lemon juice.
2. Fry the fish in 1 tablespoon of hot oil for 1 - 2 minutes on each side. Add 300 ml of water, wine and granulated broth. Bring to the boil and cover and let the fish simmer for about 10 minutes over low heat. Wash and finely chop the dill. Add the grated lemon zest and half of the dill to the fish.
3. Fry the onions and cucumber cubes in 1 tablespoon of hot oil. Add 3 tablespoons of water and stew the cucumbers for about 3 minutes. Season to taste with salt and pepper.
4. Remove the fish fillets and keep warm. Stir the mustard and crème fraîche into the fish stock and bring to the boil. Mix the starch in a little water and add it to the sauce. Let simmer for about 3 minutes. Then stir in the remaining dill, season the sauce with salt, pepper, sugar and lemon juice.
5. Serve the fish with the cucumber and sauce and serve with boiled potatoes.