Braised cucumber salmon ragout

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 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. Wash herbs.

2. 2

   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 300 ml water, stir in broth and simmer for about 3 minutes. Add cream, bring to the boil briefly, stir in mustard and herbs. Stir starch with a little water until smooth. Thicken sauce with it, bring to the boil again briefly. At the same time melt 2 tablespoons of butter in another pan. Fry onion and salmon for about 5 minutes while turning.

3. 3

   Deglaze with 300 ml water, stir in broth and simmer for about 3 minutes. Add cream, bring to the boil briefly, stir in mustard and herbs. Stir starch with a little water until smooth. Thicken sauce with it, bring to the boil again briefly. At the same time melt 2 tablespoons of 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

Nutrition Facts

KCAL
510 kcal

CARBS
30 g

FATS
31 g

PROTEINS
26 g