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Fish Goulash with Cucumbers
Instructions
- 1. Peel and chop the onions. Sauté them in hot butter until golden.
Peel the cucumbers, remove the seeds, cut them into 2cm pieces, and briefly sauté them with the onions. - 2. Sprinkle with flour, let it thicken, then add vegetable broth. Add cream and mustard.
Mix well. Season with salt, pepper, and a touch of sugar. - 3. Cut the fish fillets into strips. Season with salt, pepper, drizzle with lemon juice, and cook for 4 minutes with the cucumbers.
Rinse the dill, pat it dry, chop it, and sprinkle it over the dish.
Serve with mashed potatoes.
Ingredients for servings
-
2 onions -
1 tablespoon of butter -
2 cucumbers -
2 tablespoon of flour -
250 ml of vegetable broth -
125 g of sour cream -
2 tablespoon of mustard -
1 teaspoon of sugar -
400 g of black pollock fillet -
1 tablespoon of lemon juice -
½ bunch of fresh dill -
1 bag of mashed
-
salt (according to taste) -
pepper (according to taste)
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value273 kcal14 %
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Fat14,74 g21 %
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of which saturated8,89 g44 %
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Carbohydrates10,75 g4 %
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of which sugar6,15 g7 %
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Protein22,32 g45 %
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Fibers1,92 g?
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More data
* As an indication, before cooking, RDA of the EU.