Cod with braised cucumber and potato vegetables

Ingredients for 4 servings:

• 4 cod fillets
• 600 g braised cucumber(s) or salad cucumbers
• 600 g potato(s), waxy
• 1 shallot(s)
• 1 tbsp butter
• 350 ml vegetable stock
• 100 g cream cheese
• 2 tsp mustard, hot
• ½ bunch of dill
• e.g. salt and pepper
• e.g. lemon juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Wash the fish fillets and pat dry with kitchen paper. Peel the cucumbers, halve them lengthwise, remove the seeds, and cut the flesh into 1-2 cm pieces. Peel the potatoes and dice them 1-2 cm. Peel and finely chop the shallot. Melt the butter in a large, lidded pan and sweat the shallot until translucent. Briefly sweat the cucumbers and potatoes, then deglaze everything with the vegetable stock. Season the cucumber and potato mixture with salt and pepper and simmer covered for 15-20 minutes over low heat. Season the fish with salt and pepper, place it on the vegetables 10 minutes before the end of the cooking time, and steam until tender. Then arrange the cod fillets and vegetables on preheated plates. Bring the braising liquid to a boil briefly, then stir in the cream cheese and mustard. Season the sauce with lemon juice, salt, and pepper, and stir in the chopped dill. Cover the fish and vegetables with the sauce and serve immediately.