Remove the skin from the cucumber, cut in half lengthwise, remove the seeds and cut into slices. Cut the fish into cubes.
Place the two creams in a frying pan with the cucumbers. Season heartily with salt, pepper and lemon peel. Make five min on a low fire.
Chop the mint or dill finely. Add together with the fish cubes and let it simmer gently for another five min.
Cook the tagliatelle in enough boiling salted water until just tender, drain and mix with the sauce.
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