Cucumber soup with fish skewers

Cucumber soup with fish skewers

Total: 30 min. | Active: 30 min.
Low Carb
Nutritional value / people: 254 kcal
, Fat: 10 g
, Carbohydrate: 3 g
, Protein: 29 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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½ tbsp olive oil
1 shallot finely chopped
500 g cucumbers cut in half and then into slices
6 dl vegetable bouillon
2 tbsp gin
2 tbsp sour single cream
½ bunch dill finely chopped
salt and pepper to taste

Fish skewers

400 g Royal cod fillets (MSC)
½ tsp coarse salt
12 slices cured ham cut in half crosswise
8 wooden skewers
olive oil for frying
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How it's done

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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.

Good to know
Serve with: Wholegrain bread

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