Summary

Ingredients

• 400 g potatoes, mostly waxy
• 1 onion (s)
• 30 g butter
• 125 ml white wine, drier
• 750 ml vegetable stock
• 1 bay leaf
• 4 clove (s)
• 3 juniper berries
• 5 grains peppercorns, white
• 500 g pollack fillet (s) another fish with firm meat
• 1 lemon (s), juice it
• 1 cucumber (s)
• 0.5 ½ cup whipped cream
• Salt and pepper, whiter, from the mill
• 1 bunch dill, chopped

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Instructions

1. Peel, wash and cut the potatoes into small cubes.
2. Peel and dice the onion as well, then fry in the hot fat until translucent. Add the potatoes and sauté briefly, but do not let the color take. Pour in the wine and broth, season with bay leaves, cloves, juniper berries and peppercorns and simmer over medium heat for 10-15 minutes.
3. Rinse the fish fillet, pat dry, drizzle with lemon juice and let it steep for 10 minutes.
4. Peel the cucumber, halve lengthways, core and dice. Cut the fish fillet into bite-sized cubes, add to the potatoes with the cucumber and cook over a gentle heat for 10 minutes. Fold in the cream, season the goulash with salt and pepper and sprinkle with the chopped dill.