John Myers
Ingredients for 4 servings:
- 4 fish fillets (pollock fillet), or zander or redfish
- 2 cucumbers
- 2 shallots
- chives
- 6 tbsp oil
- 2 tbsp vinegar
- 1 tsp brown sugar
- 1 tsp mustard
- 2 tsp lemon juice
- 2 tbsp flour
- 2 tbsp butter
- salt and pepper
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes
Peel the cucumbers and halve them lengthwise. Remove the seeds with a spoon. Cut the cucumbers into slices about 1/2 – 1 cm thick. Peel the shallots and slice them into thin rings. Wash the chives and cut them into small rings. Mix together 4 tablespoons of oil, vinegar, sugar, and mustard, season with salt and pepper. Stir in the chives. Wash the fish fillets, pat dry, season with salt and pepper, and drizzle with lemon juice. Coat the fillets in flour. Heat the butter in a pan and fry the fillets for 2 – 3 minutes on each side. Meanwhile, heat the oil in a second pan and sauté the cucumber slices and shallots for about 3 minutes until translucent. Mix the vegetables with the dressing and serve with the fried fish fillets. Boiled potatoes are delicious with this dish.
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