Sauteed sweetfish with liver paste, served with cucumber sauce

Remove the stem from the cucumber and peel off the tough skin with a peeler, then slice into 2-3cm rounds.Cut the onion perpendicular to the grain and place in a blender with the olive oil and lemon juice and blend

Once [1] is well mixed, transfer to a bowl and add seasoning A

Toss the melon with seasoning B. Cut the onion for garnish into thin slices perpendicular to the grain and soak in ice water

Wash the sweetfish thoroughly with water, wipe off the water, season both sides with salt and pepper (not included in the recipe), and drizzle with olive oil (not included in the recipe)

Heat olive oil in a frying pan and fry the sweetfish on both sides over medium heat until golden brown (about 5 minutes per side)

Tilt the frying pan (gather the olive oil in one place, dip the sweetfish head in it) and deep fry thoroughly

Tilt the frying pan (gather the olive oil in one place, dip the sweetfish head in it) and deep fry thoroughly

[6] Separate the meat from the bones of the sweetfish by filleting it, and remove the belly bones, internal organs, and fins

Add a pinch of salt (not included in the recipe) to the innards removed in [7] and pound them with a knife until they become a paste. Spread the paste evenly over the sweetfish flesh and cut it into 3 equal parts

Place [2] and [8] in a bowl with the skin side up, sprinkle with [3], and garnish with green onions and chervil