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Dill fish stew with cucumber

updated

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Ingredients for 4 servings:

  • 4 trout fillets, smoked, coarsely chopped
  • 2 shallots, chopped
  • 1 small cucumber(s), peeled, diced
  • 800 g potatoes, diced
  • 500 ml vegetable stock
  • 1 tbsp dill
  • 4 tbsp oil
  • 2 ½ cm horseradish, fresh, finely grated
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Fry the shallots and potatoes in the oil, stirring occasionally. Pour in the broth and add the horseradish. Simmer with the lid on for about 15 minutes. Remove the pan from the heat. Add the cucumber, dill, and fish, let it simmer briefly, and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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