Braised cucumber salmon ragout

Name: Braised cucumber salmon ragout
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 400 g Potatoes; 1 red onion; 200 g Salmon fillet; 500 g Gherkins; 1 stalk of dill; 4 leaves Borage; 7-10 Tbsp Salt; 2 TABLESPOONS Butter; 7-10 Tbsp Pepper; 7-10 Tbsp pink berries; 150 g Whipped cream; 1-2 TABLESPOONS grainy mustard; 1 TABLESPOON sauce thickener; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

400 g Potatoes
1 red onion
200 g Salmon fillet
500 g Gherkins
1 stalk of dill
4 leaves Borage
7-10 Tbsp Salt
2 TABLESPOONS Butter
7-10 Tbsp Pepper
7-10 Tbsp pink berries
150 g Whipped cream
1-2 TABLESPOONS grainy mustard
1 TABLESPOON sauce thickener
7-10 Tbsp a few squirts of lemon juice

Directions

1
Peel and wash the potatoes, cut them into cubes of about 2 cm. Peel onion, cut into fine slices. Wash salmon and cut into cubes. Peel cucumber, cut in half lengthwise, remove seeds. Cut cucumber meat into pieces.
2
Wash herbs. Put some dill flags aside for garnishing. Chop remaining herbs. Cook potatoes in salt water for about 15 minutes. Meanwhile melt 1 tablespoon butter. Steam cucumber pieces in it at medium heat for about 5 minutes. Season with salt, pepper and pink berries. Deglaze with 200 ml water and simmer for about 3 minutes. Add cream, bring to the boil briefly, stir in mustard and herbs and thicken with sauce thickener. At the same time melt 1 tablespoon butter in another pan.
3
Season with salt, pepper and pink berries. Deglaze with 200 ml water and simmer for about 3 minutes. Add cream, bring to the boil briefly, stir in mustard and herbs and thicken with sauce thickener. At the same time melt 1 tablespoon butter in another pan. Fry onion and salmon for about 5 minutes while turning. Season with salt, pepper and lemon juice and add to the cucumber pan. Season again and serve with the potatoes