Redfish with cucumber and shrimp

Ingredients for 3 servings:

• 600 g redfish fillet(s) or other fish fillets
• 2 salad cucumbers (500 g each), or 1 kg braised cucumbers
• 2 tbsp butter
• 4 tsp flour
• 250 ml vegetable stock
• 150 g crème fraîche
• 3 tsp mustard, grainy
• 2 tbsp olive oil
• 2 tsp lemon juice
• 1 bunch of dill
• 100 g shrimp(s) or more depending on size

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Rinse the fish with cold water, pat dry, and cut into approximately 2 cm pieces. Peel and halve the cucumbers, then scoop out the cores with a teaspoon. Cut the cucumbers into approximately 1 cm pieces. Heat 1 tablespoon of butter in a non-stick pan. Season the fish pieces with salt and pepper and fry in the butter for 2-3 minutes, turning once during the frying process. Remove from the pan and keep warm in the oven at 70°C. Heat the remaining butter in the pan and sauté the cucumber pieces for 2-3 minutes. Sprinkle with flour and sauté briefly. Pour in the stock, stir in the crème fraîche and mustard, and bring to a boil while stirring. Cover and simmer over medium heat for 8 minutes. Meanwhile, peel and devein the shrimp, then fry in a little olive oil in another pan until pink on both sides. Add the fish to the braised cucumbers and season to taste with salt, pepper, and lemon juice. Wash the dill, spin it dry, and finely chop it. Sprinkle it over the pan and serve immediately with boiled potatoes.