Salmon Cucumber Ragout in Dill Cream Sauce

Ingredients

• 1 Shallot
• 1 Organic lemon
• 1 salad cucumber
• 0.5 bunch dill
• 400 g salmon fillet (skinless)
• 2 tbsp Rapeseed oil
• 1 tbsp curry powder
• 1 tbsp Medium-hot mustard
• 250 ml vegetable broth
• 125 ml whipping cream
• Salt
• sugar
• white pepper

Instructions

1. 1.

   Peel and finely chop the shallot. Wash the lemon hot, pat dry, grate the zest finely, halve the fruit and squeeze out the juice. Wash the cucumber, peel it, cut lengthwise in half, scrape out the seeds and slice the flesh into 1-2 cm thick pieces. Wash the dill, shake dry and finely chop. Wash the salmon, pat dry and break into bite-sized pieces.

2. 2.

   Heat the oil in a pan, sauté the shallot until translucent. Add the cucumber and stir occasionally for about 5 minutes. Season with curry powder, lemon zest and mustard. Pour in the vegetable broth, cream and lemon juice, season the cucumber mixture with salt, sugar and white pepper.

3. 3.

   Bring the vegetables to a boil, remove from heat, add the salmon, gently fold in and let it cook in the hot sauce for about 5 minutes. Sprinkle with chopped dill before serving. Fresh baguette pairs well.