Cucumber – fish – ragout

Ingredients for 2 servings:

• 2 cucumbers (approx. 800 g)
• 200 g fish fillet(s) (pollock or sea bass fillet)
• 2 small onions
• 2 tbsp butter
• 50 ml cream
• 300 ml vegetable stock
• lemon juice
• dill
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Food combining recipe – protein

If the fish is frozen, let it thaw. Wash the fillets, pat dry, cut into bite-sized pieces, and drizzle with lemon juice. Let it marinate well. Meanwhile, wash the cucumbers, halve them, deseed them, and slice them. Peel and finely dice the onions. Melt the butter in a large pot. Sauté the diced onions in the fat until translucent, then add the cucumber slices and sauté briefly. Pour in the cream and vegetable stock and add the fish fillets to the vegetables. Cover the pot and simmer gently for about 15 minutes. Season with lemon juice and dill tips, add salt and pepper if desired, and serve immediately. Serve with a green salad. For those who don’t follow separate foods, serve with boiled potatoes or mashed potatoes. And if you like it a little heartier, add a small clove of garlic while frying the onions. Don’t use too much garlic, as this will overpower the delicate flavor of the fish.