Cucumber-Fish-Pan

Name: Cucumber-Fish-Pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Cod fillet; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Salt; 1 kg Cucumbers; 1 Onion; 1-2 TEASPOONS Mustard seeds; 20 g Butter or margarine; 7-10 Tbsp Pepper; 200 g Whipped cream; 2 (25 g each) Bag of lobster sauce and soup; 5 TABLESPOONS dry white wine; 1 collar Dill; 50 g Deep-sea crab meat; 1-2 Dill flowers for garnishing

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Cod fillet
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Salt
1 kg Cucumbers
1 Onion
1-2 TEASPOONS Mustard seeds
20 g Butter or margarine
7-10 Tbsp Pepper
200 g Whipped cream
2 (25 g each) Bag of lobster sauce and soup
5 TABLESPOONS dry white wine
1 collar Dill
50 g Deep-sea crab meat
1-2 Dill flowers for garnishing

Directions

1
Wash the cod, dab dry and cut into cubes. Sprinkle with 3 tablespoons of lemon juice, salt and leave to stand. In the meantime, wash and peel the cucumbers, cut them in half lengthwise and remove the seeds with a spoon.
2
Cut the cucumbers into rings. Peel and chop onion. Roast mustard seeds in a dry pan and remove. Heat the fat in a large pot and fry the onions until they are glassy. Add cucumbers, braise briefly and season with a little salt and pepper.
3
Add 1/4 litre of water and cream, bring to the boil and simmer for about 1 minute. Stir in sauce powder and bring to the boil again while stirring. Season to taste with salt, pepper, white wine and remaining lemon juice.
4
Drain the fish, place it on the vegetables and let it simmer covered for 5-10 minutes. Wash the dill, dab dry and chop finely, except for something to garnish. Carefully fold all but 1 tablespoon into the ragout and place in a bowl.
5
Sprinkle with remaining dill, mustard seeds and crabs and serve garnished with dill flowers. Rice tastes good with it.