Cucumber creamed vegetables

Ingredients for 2 servings:

• 1 cucumber(s)
• 2 onions
• ½ bunch of dill
• 2 tbsp oil
• 250 ml vegetable stock
• 100 ml cream
• 150 g herb cream cheese
• some salt
• some pepper (Parisian pepper)
• 1 tsp sauce thickener, light or cornstarch
• 100 g peas, frozen
• 2 fish fillets (char fillets) 150 g each
• 1 tbsp white wine vinegar

Instructions

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

With char fillet

Peel the onions and cut into half rings. Peel the cucumber, halve it lengthwise, and, since we don’t need the seeds, remove them with a teaspoon. Cut the cucumber halves into 2 cm pieces. Pick and chop the dill tips. Heat the oil in a saucepan and sauté the onions briefly until translucent. Add the cucumbers and sauté for about 1 minute. Pour in the stock and cream and stir in the cream cheese. Bring to a boil and season well with salt and pepper. Stir in the sauce thickener and mix in the peas. Cornstarch can also be used instead of the sauce thickener. Take some of the sauce and mix thoroughly with the cornstarch. Return it to the pan, stirring constantly until there are no lumps. Cut the char fillets into approximately 4 cm pieces, season with salt, and place them on top of the vegetables. Cover and cook over low heat for 3-5 minutes. Just before serving, season with vinegar and stir in the dill. Serve with boiled potatoes.