Pannfish with cucumber

Name: Pannfish with cucumber
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Potatoes; 1 kg Gherkins; 1 Onion; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Cod fillet; 1/4 l Vegetable broth (instant); 200 g Whipped cream; 1 TABLESPOON medium hot mustard; 2-3 TABLESPOONS sauce thickener; 1/2 bunch Dill

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Potatoes
1 kg Gherkins
1 Onion
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Cod fillet
1/4 l Vegetable broth (instant)
200 g Whipped cream
1 TABLESPOON medium hot mustard
2-3 TABLESPOONS sauce thickener
1/2 bunch Dill

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, quench, peel and let cool. Peel cucumbers, remove seeds. Cut cucumber into cubes.
2
Peel and chop the onion. Cut the potatoes into slices. Heat 3 tablespoons of oil in a pan. Fry the potatoes until golden brown. Season with salt and pepper and remove. Wash the fish, dab dry, cut into pieces and season with salt and pepper.
3
Heat 1 tablespoon of oil. Sauté cucumbers and onion in it. Pour in the stock, bring to the boil and cook for 8 minutes. Add cream and mustard. Stir in sauce thickener, bring to the boil and season with salt and pepper.
4
Heat 2 tablespoons of oil in a frying pan. Fry the fish for about 4 minutes. Add potatoes and fish to the cucumbers and heat everything in it. Wash the dill, shake dry and, except for something to garnish, cut finely and sprinkle over the cucumbers.
5
Garnish with dill.