East Prussian summer meal

Ingredients for 2 servings:

• 400 g fish fillet(s) of firm fish, e.g. cod or pollock
• 800 g potatoes, floury
• salt water
• 2 m.-large cucumber(s)
• 2 large eggs
• 2 tbsp flour
• 300 ml milk
• 3 m.-sized onion(s)
• 5 tbsp condensed milk
• 1 tbsp, heaped dill, chopped
• 2 tbsp butter
• 3 tbsp oil
• n. B. Dill
• e.g. salt and pepper
• n. B. sugar
• n. B. vinegar
• n. B. Paprika powder, sweet
• n. B. Allspice powder
• e.g. garlic or garlic granules
• n. B. Nutmeg

Instructions

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

a light fish dish

Season the fish fillets with a mixture of garlic, salt, pepper, and paprika and set aside. Grate the peeled cucumber and let it simmer with light salt for about 1/2 hour. Then gently squeeze out the juice and marinate the cucumber with vinegar, salt, sugar, dill, pepper, condensed milk, and a little oil. Boil the peeled potatoes, cut into 3-cm cubes, in lightly salted water without caraway until soft, drain, and let it evaporate for about 1 minute. Meanwhile, fry two finely diced onions in a little butter and deglaze with the milk. Bring the mixture to a boil and mash it with the potatoes using a potato masher. Season with pepper, nutmeg, and salt. Coat the prepared fish in a mixture of beaten egg and flour and quickly fry in a hot pan with oil or clarified butter. Arrange everything nicely on a plate. I like to use divided plates, as the cucumber salad could otherwise cool the rest of the salad too quickly. The juice of the cucumber salad combined with the mashed potatoes creates exactly that “summer taste” and makes the dish so light.