Braised Cucumbers with Fish

Lately the weather isn't helping me with writing, and it's definitely not helping with cooking. I've got a general case of the lazies, and in the evenings I'd happily just stay on the sofa with a good movie or a book. It will surely pass soon, especially since school vacation has started and our schedule won't be so packed anymore.

Braised cucumbers with fish

For lazy, hot days like these, quick and simple dishes are just the thing. Braised cucumbers with fish are exactly that kind of dish. It's not complicated, it's not very expensive, and it comes together really fast, without long hours standing over a hot stove.

Dill and horseradish give the dish its aroma. So it's important that the dill is fresh and the horseradish is good quality, pure, without any cream added. As for the fish, any fillets that don't cook to pieces will work.

Directions – braised cucumbers with fish:

Wash the cucumbers, cut them in half lengthwise, and then into quarters. Cut out the seeds and cut the cucumbers into 2 cm pieces. Wash the dill, pat it dry, and chop it. Wash the scallions and slice them into rings.

Heat the oil in a large skillet and sauté the scallions. Add the flour and stir, then add the cucumbers, add a little water if needed, and braise covered over low heat for about 10-15 minutes.

Meanwhile, wash the fish, pat it dry, and cut it into bite-size pieces.

Mix the cream with the horseradish and add it to the softened cucumbers, then season with salt and pepper and add the dill. Add the fish, gently stir it into the sauce, and simmer for a few more minutes, until the fish is cooked. Adjust the seasoning if needed and serve, for example, with potatoes.

Enjoy!

Source: D. von Cramm "Das grüne KochBuch"