Cucumber stew with salmon

Cucumber stew with salmon
Quantity Ingredient
400 g Cucumber stew
1 Onions
20 g Butter
Pepper & Salt
0,125 l Broth
60 g Cream Fraiche Herbs
1 tsp Mustard
1 tsp Food starch
1 tbsp Dill
250 g Salmon

For braising cucumbers with salmon, first rinse the smallest possible tender cucumbers, dry them and cut off the end pieces. Braise the cucumbers in half lengthwise and remove the seeds with a spoon. Braise cucumbers into thin slices. Peel an onion, halve it and cut it into thin slices. In a stew pot let out half of the butter and sauté the cucumbers with the onions in it lightly. Braise cucumbers with pepper and salt. Add the broth, cover with a lid and braise the cucumbers for 12-15 minutes at medium temperature. Stir in the cream fraiche herbs and season the braised cucumbers with mustard. Stir a slightly heaped teaspoon of starch with a little cold water until smooth and bind the sauce of the braised cucumbers with it. Finely chop the dill. Put some dill aside. Mix the rest of the dill with the braised cucumbers. Cut the salmon into bite-sized cubes, season with pepper and salt and fry briefly in the remaining butter. Arrange cucumbers with salmon on preheated plates and sprinkle with the remaining dill.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 20 minutes

All data per serving:
474 kcal
10 g
28 g
38 g

(C)opyright by Marions Kochbuch