Salmon on cucumber and dill sauce

Ingredients for 2 servings:

• 250 g salmon fillet(s)
• 300 g potato(s), waxy
• ½ cucumber(s)
• 200 ml vegetable stock
• 200 ml milk, 3.5% fat
• 1 pinch of hot mustard
• 3 sprigs of parsley
• some flour
• some butter
• some nutmeg
• some dill
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

If the salmon is frozen, wash it, pat it dry, and let it thaw. Peel the potatoes and bring to a boil in salted water. Bring the stock, milk, and mustard to a boil and reduce by half while the potatoes are cooking. Knead 1 teaspoon of butter with 2 teaspoons of flour with a fork until a dough forms, which you will later use to thicken the sauce. Roughly chop the parsley. Peel half a cucumber and cut it lengthwise into very thin slices. Brown the salmon on both sides in butter and place it in a preheated oven at about 150°C with a fan to finish cooking. Season with salt and pepper. Briefly fry the cucumber on both sides in the frying fat from the fish for about 2-3 minutes, add a little salt, and arrange it on the plates as a bed for the fish. When the fish is almost cooked, reduce the oven temperature to 100°C and place the plates in the oven to preheat. Season the sauce with dill, pepper, salt, and nutmeg, and thicken with the butter mixture. Drain the cooked potatoes and toss briefly with 1 teaspoon of butter and the parsley. Remove the plates from the oven. Place 2-3 potatoes next to the cucumber and pour 2-3 tablespoons of the sauce over the cucumber. Arrange the salmon on top of the cucumber.