Braised Cucumbers Stuffed with Fish and Rice

Preparation time: 60 min.

1. Drop the frozen cod fillets into boiling salted water and cook for 5-8 min, until thawed. Then leave them to drain and shred them with two forks.
2. Cook the rice in boiling salted water according to the instructions on the package and also leave it to drain. Finely chop the dill.
3. Mix 150 g of the rice (keep the rest in a warm place), the fish, the dill, 1 heaped tsp mustard and the grated lemon zest. Season with salt, black pepper and a little lemon juice.
4. Peel and slice the onion. Peel the cucumbers, cut them lengthwise in two, and the larger ones once more crosswise. Then hollow them out. Finely chop the scooped-out flesh and sauté it together with the onion in a large pan with hot oil. Deglaze with the stock and season with salt and black pepper.
5. Fill the hollowed-out cucumbers with the fish and rice mixture, place them in the sauce and cook covered for 12-15 min.
6. Remove the cucumbers and keep them warm. Pour the cream into the sauce, heat and puree. Season with the remaining mustard and a little lemon juice. If you like, you can thicken it slightly with sauce thickener. Serve the sauce with the cucumbers and the remaining rice. Tip: Hollowing out the cucumbers is easier with a melon baller.