Cod With Herbs In Cucumber Sauce

Preparation:

Preparation: Clean the fish, remove the innards, wash them under running water and let them drain. Chop the parsley and chives, place them in a large dish and mix in the flour, a pinch of salt and a grind of pepper. Pour the milk into a deep plate, immerse the fish in it, then pass them in the mixture of flour and aromatic herbs. Heat 50 g of butter and two tablespoons of oil in a pan and fry the fish, a few at a time, for one minute on each side over high heat, then remove them from the pan, let them drip on a sheet of absorbent kitchen paper and put them in heat. Peel the cucumber, halve it lengthwise, remove the core with the seeds, then cut each half into thick slices. Fry the latter in a pan with the rest of the butter, over moderate heat for 30 seconds, then add the wine, salt and pepper, bring to the boil and cook for a few minutes. Finally, remove the preparation from the heat, let it cool down and add the cream. Arrange the fish on a serving plate, sprinkle with the cucumbers and their sauce and serve.