Salmon trout with cucumber salad

Ingredients

• 4 servings salmon trout fillet (150g each)
• Salt
• freshly ground pepper
• 2 tbsp oil
• 2 cucumbers
• 4 white onions
• 2 tbsp butter
• 3 tbsp coarse mustard
• 200 ml heavy cream
• 1 bundle dill
• coarse Sea salt
• lemon wedges for garnish

Instructions

1. 1.

   Season salmon trout fillets with salt and pepper. Heat oil in a non-stick pan. Sear the fillets 2-3 minutes per side. Keep warm on a plate in an oven at 50°C.

2. 2.

   Peel cucumbers, halve them and remove seeds. Peel onions and cut into strips. Melt butter. Sauté onions and cucumbers for 6-8 minutes. Whisk mustard with cream, pour over the vegetables and bring to a boil. Season with salt and pepper.

3. 3.

   Rinse dill, pat dry, and roughly chop. Sprinkle salmon fillets with dill and a pinch of sea salt, then arrange on top of the cucumber salad. Serve garnished with lemon wedges.