This document provides recipes for four dishes: cucumber soup, marinated salmon, matjes in red wine marinade, and boiled potatoes to serve with the salmon. The cucumber soup recipe involves dicing cucumbers, potatoes, and onions then simmering them in vegetable broth with herbs. The marinated salmon recipe marinates a salmon fillet overnight in vegetables like carrots and leeks, then slices and pan fries it to serve with a creamy sauce and vegetables. The matjes in red wine marinade soaks fish fillets overnight in a mixture of onions, vinegar, wine, sugar and spices.

2. Cucumber Soup
Ingredients for 4 people:
2 medium-sized cucumbers (à approx. 400 g)
200g potatoes
1 medium onion
1 tbsp oil
1l vegetable broth (instant)
1 (200g) medium-sized green pepper
1 bunch dill
1 bed cress
salt
cayenne pepper
100g radish sprouts
Preparation grade: easy
Preparation time: 30 min
1. Peel the cucumbers, remove the seeds and dice roughly, except for a little bit
for the filler. Peel, wash and cube potatoes. Peel and finely dice the onion.
Heat the oil in a saucepan and sauté the onion in it.
2. Add cucumber and potatoes and fill up with bouillon. Boil for about 15
minutes. Meanwhile clean and wash the peppers. Cut the paprika and the rest
of the cucumber into small pieces. Wash the dill, pat dry and remove.
3. Add half of the cress and the dill to the soup. Puree finely with a hand mixer.
Add the paprika to the soup and boil again for about 2 minutes. After 1
minute, add the cucumber.
4. Spice with salt and cayenne pepper. Arrange in soup plates and garnish with
dill, remaining cress and sprouts.

3. Marinated Salmon
Ingredients for 5 people:
3 (350g) large carrots
1 (500g) large leek stick
3 (380g) large tomatoes
1 bunch dill
1 (1kg) salmon fillet without skin, ready to cook
2 tbsp brandy
juice of 1 lemon
60g butter
25g flour
1 glass fish fond
200g whipped cream
salt
pepper
lemon
Preparation grade: easy
Preparation time: 60 min
1. Clean carrots and leek, wash and cut into fine sticks. Wash and quarter the tomatoes
and remove the seeds. Cut the tomato quarters lengthwise into thin slices. Wash the
dill and, except for something to garnish, cut finely.
2. Put half of the vegetables into an oval form. Sprinkle one salmon side with a
tablespoon of brandy and two tablespoons of lemon juice. Sprinkle with half the dill
and place this side down on the vegetables. Now sprinkle the remaining dill on the
other side of the filet as well. Spread the remaining vegetables on top and cover with
plastic wrap.
3. Leave in the fridge overnight.
4. Remove the salmon fillet from the vegetable bed and cut into six to eight slices. Heat
30 grams of butter in a large pan and sauté the flour in it. Add the fish fond and
cream, bring to the boil and simmer for two to three minutes. Spice the sauce with
salt and pepper, add the vegetables and cook covered in the sauce for four to five
minutes.
5. Heat 30 grams of butter in a large frying pan, add salmon slices and fry for five to six
minutes while turning. Season with salt and pepper. Place the vegetables and sauce
on a plate and arrange the salmon on top. Serve garnished with lemon and dill.
Boiled potatoes are delicious with this.
6. Waiting time approx. 12 hours.

4. Matjes in Red Wine Marinade
Ingredients for 6 people:
2 onions
8 tbsp herb vinegar
1/4l dry red wine
75g sugar
1 tbsp mustard seeds
2 bay leaves
salt
white pepper
6 matjes fillets
Preparation grade: easy
Preparation time: 20 min
1. Peel onions and cut into rings. Boil vinegar, red wine, sugar, mustard seeds
and bay leaves. Spice with salt and pepper, add onion rings. Cook for approx.
2 minutes and allow to cool. Rinse matjes cold, pat dry and cut into strips. Add
the fish to the red wine marinade and leave to stand overnight.
2. Waiting time approx. 12 1/2 hours