Salmon cutlet on cucumber vegetables in mustard sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 2 petits concombres minces (300 g chacun)
- 1 medium onion
- 1 TABLESPOON Butter or margarine
- 2 (200 g each) Cup of whipped cream
- 1 TABLESPOON Mustard seeds
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Salmon chops (approx. 200 g each)
- 7-10 Tbsp Juice of 1 lemon
- 1-2 TABLESPOONS medium hot mustard
- 7-10 Tbsp Dill
Directions
- 1
Peel the cucumbers, scrape out the seeds, cut the cucumbers into thin slices. Peel onion and chop finely. Heat the fat in a pan. Fry diced onion in it. Add cucumber slices.
- 2
Pour on the cream. Add mustard seeds. Cover and cook over medium heat for about 12 minutes. In the meantime wash the salmon chops, dab dry and sprinkle with half of the lemon juice. Put them into little boiling salted water.
- 3
Add the rest of the lemon juice and let it simmer for about 8 minutes at low heat. Season cucumber vegetables with mustard. Arrange on plates with the salmon chop. Garnish with a bouquet of dill.
- 4
Boiled potatoes taste good with it.
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