Cucumber Fish Ragout

Ingredients

• 300 g Atlantic cod fillet (frozen; cut into blocks)
• 150 g knollensellerie (1 piece)
• 2 onions
• 1500 g salad cucumber (3 cucumbers)
• 2 tbsp olive oil
• 2 tsp mustard seeds
• 600 ml classic vegetable broth
• 250 g long-grain rice
• Salt
• 3 sprigs dill
• 50 g Yogurt (3.5% fat)
• Pepper

Instructions

1. 1.

   Let the cod fillet thaw. Meanwhile, wash, peel, and finely dice the knollensellerie. Peel, halve, and finely dice the onions.

2. 2.

   Rinse the cucumbers hot and dry them. Use a vegetable peeler to remove alternating strips of skin and flesh.

3. 3.

   Halve the cucumbers lengthwise, pit each half with a teaspoon, and slice into thin rounds.

4. 4.

   Heat olive oil in a wide pot. Add the knollensellerie, onions, and mustard seeds; cover and simmer over medium heat for 15 minutes.

5. 5.

   Add the cucumbers and 100 ml vegetable broth, bring to a boil, then cover and simmer another 10 minutes on medium heat.

6. 6.

   Bring the remaining vegetable broth to a boil in a second pot. Add the rice, bring to a boil, then cover and cook over low heat for about 15 minutes.

7. 7.

   Meanwhile, pat the cod dry with paper towels, cut into ~2 cm pieces, season with salt, and place atop the cucumber mixture. Cover and simmer for another 10-12 minutes on medium heat.

8. 8.

   Rinse the dill, shake dry, and strip the leaves. Fold half of the dill into yogurt and stir into the ragout. Season with salt and pepper, garnish with remaining dill, and serve over rice.