for 4 person

Soup

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 slice	cured ham cut in half crosswise
8	wooden skewers
	olive oil for frying

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.

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