Filled cucumber

Name: Filled cucumber
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Braised cucumbers (400 g each; or thick cucumbers); 7-10 Tbsp Pepper; 40 g Butter or margarine; 2 small onions; 2 Federation Dill; 1/4 l Vegetable broth (instant); 500 g Salmon fillet; 1 TABLESPOON Lemon juice; 250 g Mushrooms; 1 package (250 g) Hollandaise sauce; 7-10 Tbsp Salt

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Braised cucumbers (400 g each; or thick cucumbers)
7-10 Tbsp Pepper
40 g Butter or margarine
2 small onions
2 Federation Dill
1/4 l Vegetable broth (instant)
500 g Salmon fillet
1 TABLESPOON Lemon juice
250 g Mushrooms
1 package (250 g) Hollandaise sauce
7-10 Tbsp Salt

Directions

1
Peel and wash the braised cucumbers and cut them in half lengthwise. Scrape out cucumber seeds with a teaspoon. Dab cucumbers dry. Rub with pepper. Melt 20 g fat in a pot, fry the cucumber halves in it.
2
Add 2-3 dill stems, pour on broth and braise covered over a low heat for 12-15 minutes. Meanwhile, wash the fish, dab dry, dice and cover with lemon juice.
3
Onions peel, finely dice. Clean, wash and slice the mushrooms. Heat the remaining fat in a pot. First fry the mushrooms well. Add the onions and fry until golden brown, turning.
4
Wash the remaining dill, dab dry and add to the mushrooms, except for something to garnish. Add Sauce Hollandaise, stir in about 6 tablespoons of the cucumber stock and fold in the salmon. Let it simmer at low heat for about 5 minutes.
5
Season to taste with salt and pepper. Remove the cucumber halves, arrange on preheated plates and fill with the salmon ragout. Serve garnished with dill umbels and remaining dill pennants.
6
Grainy rice dusted with paprika tastes good with it.