Braised Cucumbers in Mustard Cream with Crispy Fish

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.