Cucumber Fish Ragout

Ingredients

• 1 cucumber
• 2 shallots
• 1 bunch dill
• 600 g sea bass fillet
• 2 tbsp white wine vinegar
• 20 g butter
• 125 ml fish stock
• Salt
• Pepper
• 1 cup crème fraîche
• 100 g cleaned North Sea shrimp
• 0.5 tsp paprika powder

Instructions

1. 1.

   Wash, peel, quarter the cucumber lengthwise and scrape out the seeds. Slice the cucumber pieces into 0.5–1 cm thick rounds. Peel and finely chop the shallots. Wash the dill, shake dry, pluck and roughly chop. Tear the fish fillet into bite‑sized pieces and drizzle with vinegar; let sit.

2. 2.

   Meanwhile melt butter in a large pot and sauté the shallots until translucent. Add cucumber slices and cook 1–2 min more. Pour in fish stock, season with salt and pepper, then add the fish cubes. Simmer over medium heat for about 6 min until cooked through. Fold in crème fraîche and shrimp gently. Season with vinegar, salt, paprika, taste, and garnish with dill before serving.