Fish goulash with cucumber and dill

Preparation time: cca. 25 minutes (plus cooking time)
Per portion: cca. 297 kcal / 1247 kJ
20 g P, 21 g F, 5 g CH


  • 2 onions
  • 1 tbsp butter
  • 2 cucumbers
  • 2 tbsp flour
  • 250 ml vegetable stock
  • 125 g sour cream
  • 2 tbsp oil
  • salt
  • pepper
  • sugar
  • 400 g pollock
  • 1 tbsp lemon juice
  • ½ bunch dill


  1. Peel and chop the onions, then sauté in the hot butter. Trim and peel the cucumber and cut into 2cm thick slices. Add to the onions, and sauté a little. Sprinkle over the flour and sweat. Add the vegetable stock, and the sour cream and mustard, stir well. Season with salt and pepper to taste, and a little sugar.
  2. Rinse and shake dry the pollock fillet and cut into strips. Season, sprinkle over lemon juice and cook with the vegetables for 4 minutes. Rinse and shake dry the dill and chop the leaves. Arrange the pollock and vegetables on plates. Sprinkle with the dill and serve. Fish goulash goes well with mashed potatoes.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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