Creamy Cucumber And Tomato Sauce Recipe

About this recipe

A delightful pescatarian dinner featuring tender pan-seared fish topped with a creamy cucumber and dill sauce, perfect for a satisfying evening meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 125G Daylesford Organic Brandy Butter
• 1 Piece Cucumber 1Pc
• 400G Mlekovita Sour Cream 18%
• 1 Kg Tomatoes 1kg
• 300G Hls Msc Hake Skin On Fillet Portions
• 800G Essential Cuisine Savoury Wild Mushroom Sauce, 800G
• - Tata Salt

Instructions

1. 1. Melt 2 tablespoons of butter in a large skillet over medium heat.
2. 2. Add 1 diced cucumber and 1/2 teaspoon of parsley to the skillet. Sauté for 5-7 minutes until the cucumber is tender.
3. 3. Stir in 1 can of mushroom sauce, 1/3 cup of sour cream, and 1 diced tomato. Cook for another 3-4 minutes, stirring occasionally, until the sauce is well combined and heated through.
4. 4. In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Season 2 pounds of hake with 1/2 teaspoon of salt and cook for 3-4 minutes on each side, or until the hake is golden brown and cooked through.
5. 5. Plate the hake and generously spoon the creamy cucumber sauce over the top. Serve immediately for a delicious dinner.