John Myers
Braised Cucumbers in Mustard Cream with Crispy Fish >>
The perfect braised cucumbers in mustard cream with crispy fish >> recipe with a picture and simple step-by-step instructions.
- 2 piece Cod fillet
- 1 Cucumber
- 1 Shallot
- 1 Clove of garlic
- 2 tbsp Sunflower oil
- Salt and pepper
- 1 tbsp Mustard medium hot
- 3 stem Parsely
- 1 Egg
- 2 handful Spelled flakes
- 100 ml Cream
- 2 tbsp Flour
- Wash the fish and pat dry well. Peel the cucumber, cut in half lengthways, scrape out the seeds with a spoon and cut into thin slices. Clean the shallot and garlic and cut into small pieces. Heat 1 tablespoon of oil in a saucepan, sauté shallot and garlic. Then add the cucumber slices, mustard and half of the cream. Stew for about 10 minutes.
- Salt and pepper the fish. Then turn in the flour, shake off any excess. Crumble the spelled flakes a little, crack open the egg and stir. Now turn the fish first in the egg and then in the flakes. Heat the remaining oil in a pan and fry the fish over medium heat.
- Gradually add the rest of the cream to the stewed vegetables and reduce until creamy. Serve the fish with the vegetables. Boiled potatoes go well with it. I had pressed it to snow with a potato press and put a piece of herb butter on it.
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