Fish-cucumber ragout

Name: Fish-cucumber ragout
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g Potatoes; 300 g Salmon fillet; 300 g Lengfish fillet; 7-10 Tbsp Salt; 3 TABLESPOONS Lemon juice; 1 giant cucumber; 125 g cherry tomatoes; 2 TABLESPOONS Oil; 3/8 l Vegetable broth (instant); 100 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp white pepper; 1 collar Dill

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g Potatoes
300 g Salmon fillet
300 g Lengfish fillet
7-10 Tbsp Salt
3 TABLESPOONS Lemon juice
1 giant cucumber
125 g cherry tomatoes
2 TABLESPOONS Oil
3/8 l Vegetable broth (instant)
100 g Whipped cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp white pepper
1 collar Dill

Directions

1
Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Wash fish, dab dry, cut into pieces, salt and sprinkle with lemon juice.
2
Peel the cucumber and cut in half lengthwise. Remove seeds and cut the flesh into thick slices. Wash and halve the tomatoes. Heat oil in a pan. Fry the fish for about 4 minutes and take it out.
3
Fry the cucumber in the frying fat for about 3 minutes. Add stock, bring to the boil. Cook cucumber for another 3 minutes. Add cream, bring to the boil and stir in the sauce thickener. Season with salt and pepper. Add fish and tomatoes and warm up in the sauce.
4
Wash the dill, chop finely and add to the fish-cucumber ragout. Arrange potatoes and ragout on plates and serve.