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🍽️ Stuffed Cucumbers with Fish and Rice

507 kcal · 30 min · 4 servings

Stuffed Cucumbers with Fish and Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Warm a pot of salted water over low heat.
  2. 2. Place the frozen fish in the warm water and let it thaw for about 6 minutes.
  3. 3. Remove the fish from the water and let it drain.
  4. 4. Break the fish into small pieces using a fork.
  5. 5. Wash the dill thoroughly and shake it dry.
  6. 6. Finely chop the dill.
  7. 7. Wash the lemon.
  8. 8. Grate about 1 teaspoon of lemon zest.
  9. 9. Cut the lemon in half and squeeze out the juice.
  10. 10. Cut the shallots in half and peel them.
  11. 11. Dice the shallots finely.
  12. 12. Bring the rice to a boil in a pot with about 700 milliliters of salted water.
  13. 13. Reduce the heat to low to medium.
  14. 14. Cook the rice covered for about 10 minutes.
  15. 15. Take 150 grams of the warm rice into a bowl.
  16. 16. Mix the rice with the chopped dill.
  17. 17. Add the mustard to the rice mixture.
  18. 18. Add the lemon zest and lemon juice.
  19. 19. Season the mixture with salt and pepper.
  20. 20. Peel the cucumbers.
  21. 21. Cut the cucumbers lengthwise.
  22. 22. Hollow out the cucumbers.
  23. 23. Heat oil in a frying pan over medium heat.
  24. 24. Sauté the shallots and the hollowed-out cucumber flesh for about 2 minutes.
  25. 25. Deglaze the pan with broth.
  26. 26. Season the sauce with salt and pepper.
  27. 27. Fill the cucumbers with the rice and fish mixture.
  28. 28. Place the stuffed cucumbers in the pan into the sauce.
  29. 29. Cook the cucumbers in the sauce for about 12 minutes.
  30. 30. Remove the cucumbers from the pan.
  31. 31. Reduce the heat and stir the cream into the sauce.
  32. 32. Reduce the sauce for about 2 minutes on high heat.
  33. 33. Serve the stewed cucumbers warm with the fish and rice filling.

Nutrition per serving