Filled cucumber with mustard-egg ragout for meatballs

Name: Filled cucumber with mustard-egg ragout for meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Eggs (size M); 2 Braised cucumbers (approx. 400 g each); 7-10 Tbsp Salt; 30 g Butter or margarine; 20 g Flour; 350 ml Vegetable broth; 100 g Whipped cream; 100 ml low-fat milk; 160 g medium hot mustard; 7-10 Tbsp Pepper; 200 g frozen peas; 1 small onion; 750 g mixed minced meat; 20 g Breadcrumbs; 2 TABLESPOONS Rapeseed oil; 4 Stem(s) Dill

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Eggs (size M)
2 Braised cucumbers (approx. 400 g each)
7-10 Tbsp Salt
30 g Butter or margarine
20 g Flour
350 ml Vegetable broth
100 g Whipped cream
100 ml low-fat milk
160 g medium hot mustard
7-10 Tbsp Pepper
200 g frozen peas
1 small onion
750 g mixed minced meat
20 g Breadcrumbs
2 TABLESPOONS Rapeseed oil
4 Stem(s) Dill

Directions

1
Boil 4 eggs in boiling water for about 7 minutes until soft and waxy. Quench the eggs in cold water and peel them. Peel braised cucumbers, cut in half lengthwise, scrape out the seeds with a spoon. Sprinkle halves with a little salt and let the juice stand.
2
Melt the fat, sprinkle with flour while stirring and sweat on. Gradually add stock, cream and milk while stirring. Stir in mustard, up to 1 tsp. Bring sauce to the boil while stirring and season with salt and pepper.
3
Cut the eggs into six. Coarsely divide the sixths of 3 eggs, stir into the mustard sauce with the frozen peas. Cover the rest of the eggs and put them aside.
4
Dab cucumbers dry with kitchen paper. Place the halves in a flat casserole dish and fill with about half the sauce. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes.
5
Peel the onion and cut into small cubes. Knead minced meat with onion, 2 eggs, 1 tsp. mustard and breadcrumbs. Season with salt and pepper, form 8 meatballs with moistened hands. Heat the oil in a pan and fry the meatballs in it at medium heat for 6-8 minutes on each side.
6
Wash the dill, dab dry and pluck flags from the stems. Finely chop flags, except for a little garnish. Heat the rest of the sauce again. Remove the cucumbers from the oven and serve with sauce and meatballs.
7
Sprinkle with dill and garnish with egg and dill flags. Potato rösti taste good with it.