Cucumber Soup with Fish Skewers

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 254 Kcal, 29g Protein, 3g Carbohydrates, 10g Fat


  • tbsp. olive oil to fry
  • 2 tbsp. gin
  • 0.5 bunch dill finely grated
  • 2 tbsp. sour single cream
  • salt and pepper to taste
  • 400 g cod fillets Royal MSC
  • 0.5 tsp. coarse salt
  • 12 slices raw ham cut across in half
  • 8 wooden skewer
  • 1 shallot finely chopped
  • 6 dl vegetable bouillon
  • 500 g cucumber cut in half and then into pieces


  • Heat the oil and sauté the shallot. Briefly add the cucumber chunks. Pour in the stock, bring to the boil, reduce the heat and simmer for approx. 5 mins. until soft. Finely puree the soup. Shortly before serving, add the gin and cream, stir in the dill, heat gently, season.
  • Cut the fish into 24 pieces, season and wrap each piece in half a slice of cured ham. Place the fish pieces on the skewers. Heat the oil in a non-stick frying pan and reduce the heat. Fry the skewers in batches over a medium heat for about 4 mins. on each side.
  • Serve the soup accompanied by the skewers.

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