Cucumber and salmon pan

Ingredients for 2 servings:

• 350 g salmon fillet(s) without skin
• 1 large cucumber(s) (approx. 500 g)
• 150 ml whipped cream
• 250 ml vegetable stock
• 1 small onion(s)
• 2 tsp flour
• 2 tsp mustard, grainy
• Parsley, flat
• salt and pepper
• lemon juice
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the cucumber, halve it, and remove the seeds with a spoon. Then cut the cucumber into half rings about 1.5 cm wide. Finely dice the onion and sauté in a pan with about 1 tbsp of oil. Add the cucumber and fry for 2 minutes. Sprinkle 2 teaspoons of flour over it and fry briefly. Add the vegetable stock, heavy cream, and grainy mustard and simmer over medium heat for about 8 minutes. Meanwhile, cut the salmon into cubes about 2.5 x 2.5 cm. Then add to the cucumbers and simmer for a further 7-8 minutes. Season to taste with salt, pepper, and lemon juice. Finely chop the parsley and stir in just before serving. Serve with rice or potatoes.