Tomato-Cucumber-Pan

Name: Tomato-Cucumber-Pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Mushrooms; 500 g Gherkins; 500 g Tomatoes; 1-2 TABLESPOONS clarified butter; 2-3 (approx. 250 g) blanched veal sausages; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 bunch Dill; 150 g Fresh cream

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Mushrooms
500 g Gherkins
500 g Tomatoes
1-2 TABLESPOONS clarified butter
2-3 (approx. 250 g) blanched veal sausages
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 bunch Dill
150 g Fresh cream

Directions

1
Clean, wash and halve the mushrooms. Peel, halve, core and cut the cucumbers into pieces. Wash, clean and quarter the tomatoes. Heat clarified butter in a pan. Press the sausage meat in small dumplings directly from the skin and fry for about 3 minutes, turning.
2
Take it out. Fry the mushrooms and cucumbers in the frying fat for about 5 minutes. Season with salt and pepper. Deglaze with 3/8 litres of water. Add tomatoes and braise everything for about 15 minutes. Wash and chop the dill.
3
Add to the vegetables, except for a little bit for sprinkling. Add the dumplings and heat briefly. Stir in 2 tablespoons of crème fraîche. Season to taste with salt and pepper. Serve the cucumber pan with the remaining crème fraiche and dill.