Sommerbukfilet with cucumber salad, cherry tomatoes and wild clouds

Ingredients for Sommerbukfilet with cucumber salad, cherry tomatoes and wild clouds

Instructions for Sommerbukfilet with cucumber salad, cherry tomatoes and wild clouds

To prepare the Sommerbukfilet with cucumber salad, cherry tomatoes and wild clouds recipe, please follow these instructions:

The cucumber is cut into thin slices and sprinkled with salt. Pulling 20 min. And twisted. Vinegar, sugar, salt and pepper are whipped together and put the cucumber slices. The fillet is polished to the ends and cut into 4 equal pieces. Set to the top and press lightly with the palm of the hand. Stir in oil until golden. 6-8 min on each side. Then pulls a loose place for approx. 8 min. In the same pan, mushrooms and tomatoes were sliced ​​with sugar, garlic and thyme for approx. 2 minutes. The wild boiled broth is boiled and flattened with maizena. Season with salt and pepper. The potatoes are boiled tenderly and drained. Stir in gold with rosemary. Sprinkle with salt.