Salmon with dill sauce and cucumber

Ingredients for 2 servings:

• 1 small cucumber(s)
• 1 small onion(s)
• 300 g salmon fillet(s) without skin
• Salt
• ¼ lemon(s), untreated, grated zest and juice
• 1 tbsp oil
• 50 ml white wine
• 1 tsp vegetable broth
• ½ bunch of dill
• 1 tbsp mustard, medium hot
• 75 g crème fraîche
• 1 tsp cornstarch
• Pepper, white
• Sugar
• 150 ml water
• 2 tbsp water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash and peel the cucumber, halve lengthwise, remove the seeds, and dice. Peel and finely dice the onion. Wash the salmon, pat dry, and cut into two pieces. Season with salt and pepper and drizzle with a little lemon juice. Fry the salmon in 1 tablespoon of hot oil for 1-2 minutes on each side. Add 150 ml of water, wine, and stock. Bring to a boil, cover, and simmer over low heat for about 10 minutes. Finely chop the dill. Add the grated lemon zest and half of the dill to the fish. Sauté the onion and diced cucumber separately in 1 tablespoon of hot oil. Add 1-2 tablespoons of water and sauté for about 3 minutes. Season with salt and pepper. Remove the salmon and keep warm. Stir the mustard and crème fraîche into the fish stock and bring to a boil. Stir the cornstarch with a little water until smooth and thicken the sauce. Simmer for about 3 minutes. Stir in the rest of the dill. Carefully (!) season the sauce with salt, pepper, sugar, and the remaining lemon juice. Serve everything on plates, scattering the diced cucumber over the sauce. Serve with boiled potatoes.