Pollock in Cucumber and Herb Sauce

Served with potatoes. This is a quick fix and tastes of Summer. 

I still had 2 slices of frozen Pollock in a package and wanted them gone. A cucumber was sitting in my veg drawer of my fridge since last weekend and I wanted to get rid of it too.

A good forage of fresh herbs from different pots on my balcony and some dried dill went in the sauce. To make it a bit richer, creme fraiche helped a lot.

Recipe for 2:

1 large cucumber

200 g pollock defrosted

2 green onions

A hand full of herbs

1 tsp dried dill

40 g butter

40 g flour

60 ml milk

200 ml veg stock

3 tbsp whole grain mustard

1 tsp agave syrup

1 tsp lemon juice

65 g Creme fraiche

Salt, pepper

Melt the butter and sauté the onion. Add flour and cook it out. Now in with the milk and stir a lot until the lumps are gone.

Add part of the stock and continue to stir and cook. Pour in all of the stock and add the peeled and deseeded cucumber, chopped.

Cook for 5 min and add the herbs and stir in the creme fraiche. Season and add lemon, syrup and dried dill. The pollock gets cut in wide chunks and added to the pot. Turn down the heat to low and cook for 3 minutes or until the fish is done.

Serve with potatoes.