Summary

Ingredients

• 2 stewed cucumber (s)
• 1 bunch dill
• 2 shallot (s)
• 50 g butter
• 2 teaspoons flour
• 75 ml white wine
• 100 ml vegetable stock
• 125 ml sweet cream
• 2 tablespoon mustard, grainier
• 1 pinch (s) salt
• 1 pinch (s) pepper, from the mill
• 4 salmon fillet (s), each 200 g
• 2 tablespoon lemon juice
• 1 clove garlic
• 1 tablespoon butter

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Instructions

1. Peel the cucumber and cut in half lengthways. Scrape out the seeds with a spoon. Cut the cucumber halves into pieces about 2 cm wide. Pluck and chop the dill.
2. Finely dice the shallots.
3. Then melt the butter in the pan and sauté the shallots together with the cucumber pieces over medium heat. Dust with flour, deglaze with the wine and add the stock and cream. Reduce the heat and simmer the cucumbers for 6-8 minutes. Then stir in the mustard and chopped DilI and season the stewed cucumbers with salt and pepper. Then keep warm.
4. Heat the olive oil in the wiped pan over medium heat. Season the fillets with salt and pepper and fry them. Add lemon juice and a crushed clove of garlic to the salmon fillets in the pan. Fry one side for about 4 - 5 minutes, turn and add the butter. Fry the second side for 4-5 minutes. Remove the pan from the heat and let the fillets simmer.
5. Arrange the salmon fillets on the cucumber. Garnish with fresh dill tips and serve warm.
6. I recommend rice with it.
7. 187 Kcal per serving.