Steamed cod fillet with cucumber salad

Ingredients for 4 servings:

• 4 cod fillets, approx. 150 g each
• 1 cucumber(s)
• 1 pack of cress
• 1 lime(s)
• 1 onion(s), red
• 1 stalk(s) lemongrass
• 150 g crème fraîche
• some salt and pepper
• 1 tsp butter
• 3 sprigs of parsley
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash the cucumber and slice thinly, dice the onion finely. Wash the lime, dry it, and grate the zest. Set the zest aside, divide the lime, and squeeze the juice from both halves. Heat half of the juice with the onion in a saucepan. Place the crème fraîche in a bowl, add the cucumber, chopped cress, and the lime-onion mixture. Season with salt, pepper, and a little sugar. Heat 150 ml of water, add the lime zest and the rest of the juice. Quarter the lemongrass stalk and bring everything to a boil with the butter. Reduce the heat. Wash the cod fillets, pat them dry, and add them to the stock. Cover the pan and simmer the fish for about 10 minutes. Stir the salad, adjust seasoning if desired, and serve with the cod fillets. Serve with treble clams. Note: The fish fillets will collapse if the heat is too high. Therefore, reduce the heat to 2-3 degrees on induction.