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- Cucumber soup with fish skewers
Cucumber soup with fish skewers
Nutrition facts per serving:
- Energy in kcal about 254
- Fat about 10g
- Carbohydrates about 3g
- Protein about 29g
This is needed
This is needed
for 4 people
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Soup
- 0.5 tbsp olive oil
- 1 shallot finely chopped
- 500 g cucumber cut in half and then into slices
- 6 dl vegetable bouillon
- 2 tbsp sour single cream
- 2 tbsp gin
- 0.5 bunch dill finely chopped
- salt and pepper to taste
Fish skewers
- 400 g Royal cod fillets (MSC)
- olive oil for frying
- 0.5 tsp coarse salt
- 8 wooden skewers
- 12 slices cured ham cut in half crosswise
And that's how it's done
And that's how it's done
Soup
Heat the oil and sauté the shallot. Add the cucumber chunks and cook briefly. Pour in the stock, bring to the boil, reduce the heat and simmer for approx. 5 mins. until soft. Puree the soup until smooth. Shortly before serving, add the gin and cream, stir in the dill, heat gently, season.
Fish skewers
Cut the fish into 24 pieces, season and wrap each piece in half a slice of cured ham. Heat the oil in a non-stick frying pan and reduce the heat. Fry the skewers in batches over a medium heat for approx. 4 mins. on each side.
To serve
Plate up the soup and serve with the fish skewers.
