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Peel potatoes and cut into 1 cm slices. Peel the
cucumber, cut in half lengthwise and remove the seeds. Cut into 1 cm
thick slices.
Sauté potato slices in butter, deglaze with white wine and pour in the
soup. Cover and simmer about 10 minutes. Add cucumber and simmer another
5 minutes, until the vegetables are al dente. Stir in sour cream and
season with salt and pepper.
Season fish fillets with salt and pepper and fry on both sides.
Mix well herbs with 1 tbsp. lemon juice, 2 tbsp. olive oil and a little
salt.
Arrange fish on the vegetables and garnish with herbs. |
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