Salmon or bass with cucumber sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cucumber | |
| ¼ | teaspoon | Salt; sugar, and wine |
| ; vinegar | ||
| 1 | cup | Sour cream; (or part yogurt and |
| ; part sour cream) | ||
| 2 | tablespoons | Minced fresh dill or; (2 to 3) |
| ; watercress leaves | ||
| 6 | Salmon or bass fillets 6 to 8 ounce each; poached as directed | |
| ; below | ||
Directions
Neatly dicing the cucumber:
Peel the cucumber and halve it lengthwise; scoop out the seeds with a teaspoon. Cut the halves into quarters and the quarters into crosswise pieces 2 inches long. Finally cut the quarters into matchstick julienne, stack the julienne, and cut into dice.
The sauce:
Toss the cucumber in a bowl with the salt, sugar, and vinegar. Let stand 5 minutes or so, then fold in the sour cream. Season carefully to taste, and fold in the dill or watercress. The fish: Poach the fish as directed below.
To serve hot:
Remove and drain the fillets; arrange on hot plates or a platter. Either decorate with sprigs of fresh dill or parsley and pass the sauce separately, or spoon the cucumber sauce decoratively over the fish.
To serve cold:
Let the fish remain in its poaching liquid at least 20 minutes, to pick up flavor. Remove, drain, and chill. Serve on a bed of greens, and decorate with the sauce. Serves 6.
Ahead-of-time note: May be completed hours in advance; cover and refrigerate.
Converted by MC_Buster.
NOTES : For a cool and delicious summer meal, serve this either hot or cold.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.