Monkfish with Mustard and Cucumber

Here the cucumber is salted and pressed for 2 hours to extract the juices, then squeezed and mixed with a sweet-sour dressing of vinegar and sugar. The resulting salad is a standard accompaniment to gulyas or any rich stew in Hungary. It works well in this dish for the same reason, to cut through and balance the creaminess of the sauce. This is equally good as a first or main course.