Salmon with cucumber in dill sauce

Name: Salmon with cucumber in dill sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 giant cucumber; 1 medium onion; 600 g Salmon fillet without skin; 7-10 Tbsp salt, pepper, sugar; 7-10 Tbsp grated peel and juice of 1/2 untreated lemon; 2 TABLESPOONS Oil; 100 ml White wine; 2 TEASPOONS Vegetable broth; 1 collar Dill; 2 TABLESPOONS medium hot mustard; 150 g Fresh cream; 1 coated tablespoon of cornflour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 giant cucumber
1 medium onion
600 g Salmon fillet without skin
7-10 Tbsp salt, pepper, sugar
7-10 Tbsp grated peel and juice of 1/2 untreated lemon
2 TABLESPOONS Oil
100 ml White wine
2 TEASPOONS Vegetable broth
1 collar Dill
2 TABLESPOONS medium hot mustard
150 g Fresh cream
1 coated tablespoon of cornflour

Directions

1
Cucumber wash, peel, halve lengthwise, remove seeds and dice. Peel and finely dice the onion. Wash salmon, dab dry and cut into 4 pieces. Season with salt and pepper and sprinkle with some lemon juice
2
Fry the salmon in 1 tablespoon of hot oil for 1-2 minutes on each side. Add 300 ml water, wine and stock. Bring to the boil, cover and let simmer at low heat for about 10 minutes
3
Wash the dill and cut it finely. Add lemon zest and half of the dill to the fish
4
Fry the diced onion and cucumber in 1 tablespoon of hot oil. Add 3 tablespoons of water and steam for about 3 minutes. Season with salt and pepper
5
Take the salmon out and keep it warm. Stir mustard and crème fraîche into the fish stock, bring to the boil. Stir the starch and some water until smooth, stir into the sauce and simmer for about 3 minutes. Stir in the rest of the dill. Season sauce with salt, pepper, sugar and remaining lemon juice. Serve everything. Serve with boiled potatoes
6
Drink: cool white wine