Peel the cucumber, cut in half lengthwise and scrape out the seeds with a tsp. Coarsely grate the cucumber halves and season lightly with salt. Peel the garlic and press it into the yogurt. Chop the dill and stir into the yogurt with the cucumber. Stir through with juice of one lemon and lemon peel and season with pepper and salt. Serve with the matie fillets.
Baguette goes well with it.
Tip: Use creamy natural yogurt for an even finer result!
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