Heligoland fish goulash

Ingredients for 4 servings:

• 500 g fish fillet(s) (haddock, redfish or pollock)
• 125 g crab meat
• 100 g shrimp(s), Arctic
• salt and pepper
• 1 lemon(s) , (juice)
• 500 g potatoes
• 1 bunch of spring onions, or 1 diced shallot
• 2 tbsp butter
• ⅛ liter white wine, dry
• ⅛ liter fish stock or vegetable stock
• 1 bay leaf
• some peppercorns
• some juniper berries
• 1 small cucumber(s) (approx. 100-150g)
• ½ cup of crème fraîche (100g)
• 1 bunch of fresh dill and some dill sprigs for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Briefly rinse the fish fillet under running water and pat dry with kitchen paper. Then season with salt and pepper and drizzle with lemon juice. Let it marinate briefly. Rinse the shrimp and crab meat and let it drain. Meanwhile, peel the potatoes and cut them into approximately 1 x 1 cm cubes. Wash and trim the spring onions and slice them diagonally into rings. Or finely dice the shallot. Sauté in the heated butter. Add the diced potatoes and sauté briefly. Then pour in the white wine and stock (or broth). Add the bay leaf, peppercorns and juniper berries. Cover and simmer for about 10 minutes. Wash the cucumber, quarter it lengthwise and remove the seeds with a spoon. Cut the cucumber into pieces and add it to the potatoes along with the marinated fish, shrimp and crab meat. Let it simmer for another 10 minutes over low heat until cooked through. Finally, stir in the crème fraîche and thicken the sauce with a little thickener, if desired. Season again with salt and pepper. Fold in the finely chopped dill. Serve everything on a warm plate and garnish with a few dill sprigs. Serve with a fresh seasonal salad.