Pollock with Potatoes and Cucumber Sauce
Peel potatoes, rinse and chop. Cook in salted boiling water for 20-25 minutes. Rinse fish, pat dry and cut into serving pieces. Drizzle with lemon juice. Rinse cucumber and cut into slices. Peel onions and dice. Heat butter in a pan, add onions and sauté until soft. Add cucumber slices and cook 5 minutes. Stir in the crème fraîche and simmer for 3-4 minutes.
Season with salt and pepper. Rinse dill, shake dry and chop finely. Mix into the sauce. Soak pollock in salted water for about 6 minutes. Remove with a slotted spoon and drain. Add to the cucumber and let stand for 2-3 minutes in the sauce. Season again to taste. Drain potatoes and serve with the fish and cucumber sauce.