Cucumber fish ragout with dill

Ingredients for 4 servings:

• 2 cucumbers
• 2 onions
• 30 g butter or margarine
• 20 g flour
• ¼ liter broth
• 2 tbsp grainy mustard
• Salt and pepper, from the mill
• 1 tsp sugar
• 400 g haddock fillet(s)
• 1 bunch of dill
• 125 g crème fraîche with herbs, or without
• 1 tbsp lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a light, refreshing main course, very simple and inexpensive

Peel and halve the cucumbers, and remove the seeds with a spoon. Cut the cucumber halves into strips. Peel and dice the onions, then sauté in butter or margarine until translucent. Add the cucumbers to the onions and sauté briefly. Dust with flour, lightly fry the flour, then deglaze with stock and crème fraîche. Stir in the mustard and season with salt, pepper, and sugar. Wash the fish fillet, cut into strips, season with salt, pepper, and lemon juice, and cook with the cucumbers, covered, for 4 minutes. Pluck the dill from its coarse stems, chop it, and mix it into the ragout. Serve with boiled potatoes, mashed potatoes, or rice.