Salmon à la FeNics with cucumber vegetables

Ingredients for 3 servings:

• 500 g salmon fillet(s)
• Lemon juice, for seasoning
• Salt
• Pepper, Longer *
• Fat, for frying
• 4 cucumber(s) , (country cucumbers)
• 2 tsp mustard, medium hot
• 1 tsp, sautéed dill
• White wine, for deglazing
• 100 ml cream
• 2 garlic cloves
• Pepper, Longer *
• 1 pinch of nutmeg (freshly ground)
• 1 cube of stock
• 1 pinch of curry powder
• Fat, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

First, peel the cucumbers, cut them into small cubes, place them in a pan with some fat, and fry them until hot. Then add the ingredients mentioned above (except the cream!) and deglaze with white wine, if desired, and let everything simmer gently for about 1 hour. Stir occasionally and season to taste, as the cucumbers absorb a lot of water. Heat a pan with fat. Rub the salmon with lemon juice, salt, and long pepper and fry over low heat, turning several times. Now pour the cream over the cucumbers and season again, adding more if necessary. Finally, divide the portions between the plates and – enjoy! TIP: Serve with rice and hollandaise sauce. Enjoy our first recipe in this forum. Here’s to many more to come. * Note: Long pepper, also called pole pepper, is a type of pepper whose ears are between 2.5 and 8 cm long. It has a slightly more intense flavor than regular pepper, so be careful with it. It’s more commonly found in Asian stores or spice shops, but rarely in regular supermarkets. It’s best to cut the peppercorns into approximately 0.5 cm long pieces (with scissors) and then grind them in a mortar and pestle.