Redfish Fillets with Mustard and Caper Sauce and Cucumber Salad
Peel the cucumber and cut into thin slices. Season with salt and set aside for 10 minutes, then pat dry with paper towels. Mix the sour cream with the lemon juice. Season with salt and pepper. Rinse the dill, shake dry and chop coarsely.
Sprinkle the redfish fillets with lemon juice. Season with salt and pepper. Heat the oil and butter in a pan. Cook the redfish fillets on each side for 3-4 minutes. Remove the fish from the pan. Pour the milk into the pan, then stir in mustard and add the capers. Season with salt and pepper. Serve the fish with the sauce, cucumber salad and garnished with an eighth of a lemon.