Fish with mashed potatoes and peas and cucumber salad

Ingredients for 2 servings:

• 250 g fish fillet(s), e.g. pollock
• 3 dashes lemon juice
• 125 g mushrooms or chanterelles
• 3 tsp butter or margarine
• 2 tsp mustard
• 2 tbsp Gouda, grated
• 1 small onion(s)
• 3 tbsp breadcrumbs
• 1 tsp herbs, e.g. parsley, dill or chives
• Salt
• pepper
• 300 g potatoes
• 100 ml vegetable stock
• 150 g peas, frozen or from a can
• 25 g whipped cream
• 35 g milk
• some butter
• salt and pepper
• nutmeg
• 1 cucumber(s)
• 1 cup sour cream
• 1 tbsp dill
• 1 clove(s) garlic
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat oven to 200°C (top/bottom heat). Wash the fish and pat dry with kitchen paper. Drizzle the fish fillets with lemon juice and place in a baking dish. Sprinkle with the herbs and season with salt and pepper. Melt the butter or margarine in a bowl in the microwave. Finely dice the onion and mushrooms and add to the butter. Add the mustard, breadcrumbs, and cheese to the bowl and mix well with the butter, then spread evenly over the fish fillets. Place the fish on the middle rack of the oven and cook in the hot oven for about 30 minutes, until the surface is lightly browned. For the mashed potatoes, peel, wash, and dice them. Cook in a saucepan in the stock for 10 minutes. Then add the peas and cream to the potatoes and simmer for another 5 minutes. Add a little butter, mash everything, and season with salt, pepper, and nutmeg. For the cucumber salad, wash the cucumber and slice it thinly. Mix all the other ingredients together to make a salad dressing and season with salt, pepper, and sugar.