Fish with tender cucumber vegetables in dill sauce

Ingredients for 4 servings:

• 4 servings of fish fillet(s) (salmon, pangasius, etc.)
• 1 large cucumber(s)
• 1 m.-sized onion(s)
• 100 ml white wine
• 2 tbsp mustard, medium hot
• 150 g crème fraîche
• 1 tbsp cornstarch
• ½ lemon(s), juice and grated zest
• 2 tbsp oil
• 2 tsp vegetable broth, granulated
• 1 bunch of dill
• some salt and pepper
• Sugar

Instructions

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

Wash the cucumber, halve lengthwise, remove the seeds, and dice. Peel and finely dice the onion. Wash the fish fillets, season with salt and pepper, and drizzle with a little lemon juice. Brown the fish in 1 tablespoon of hot oil for 1-2 minutes on each side. Add 300 ml of water, the wine, and the granulated stock. Bring to a boil, then cover and simmer the fish for about 10 minutes until cooked through. Wash and finely chop the dill. Add the grated lemon zest and half of the dill to the fish. Brown the onions and diced cucumber in 1 tablespoon of hot oil. Add 3 tablespoons of water and sauté the cucumbers for about 3 minutes. Season with salt and pepper. Remove the fish fillets and keep warm. Stir the mustard and crème fraîche into the fish stock and bring to a boil. Mix the cornstarch with a little water and add it to the sauce. Simmer for about 3 minutes. Then stir in the remaining dill and season the sauce with salt, pepper, sugar, and lemon juice. Serve the fish with the cucumber and sauce, along with boiled potatoes.