Stewed sliced ​​with lukewarm salad of cucumber and mustard onion turned into yams and dill sauce

Ingredients for Stewed sliced ​​with lukewarm salad of cucumber and mustard onion turned into yams and dill sauce

Instructions for Stewed sliced ​​with lukewarm salad of cucumber and mustard onion turned into yams and dill sauce

To prepare the Stewed sliced ​​with lukewarm salad of cucumber and mustard onion turned into yams and dill sauce recipe, please follow these instructions:

Cutting: The fillets are folded so they have the same thickness and season with salt and pepper. Pour fish fund and white wine into a pan and place the fillets in the layer. Bring the pan to the boil, turn it down and allow the fillets to steam for approx. 2 min.

Salad:
Peel the cucumber and tear it on a grater. Dilute the cucumber: Sprinkle salt on the cucumber and let it pull for approx. 10-15 min. The water is removed by plunging with a piece of paper roll. Cut the chopsticks into rings. Put the onions on a pan with a little oil for approx. 1 min. Add cucumber and 1/3 dl white wine and allow to boil for approx. 1 min. Bring cucumber and onions in a bowl. Turn in yum and taste with lemon, chopped dill, salt and pepper.

Dildsauce: Reduce the fund from the fish, add cream and cook the sauce until it has a creamy consistency. Add last chopped dill.

Serve the dish with oven baked potato boats.