Salmon or Bass with Cucumber Sauce

1 servings
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Salmon or Bass with Cucumber Sauce Ingredients

1 Cucumber	1 cup White wine for poaching
1/4 ts Salt	1/4 ts Sugar
1 c Sour cream or part yogurt	2 cups Water for poaching
2 tb Dill minced fresh OR	1/4 ts Wine vinegar
Watercress leaves	1/2 medium Onion chopped; for poaching liquid
6 Salmon filets or bass filets (optional)	1 Lemon for garnish

Instructions for Salmon or Bass with Cucumber Sauce

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.

Poaching Liquid: Combine wine, onion, lemon, water and bring to a simmer. Poach the fish for 10 minutes or so, or until just cooked through.

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.

Ahead-of-time note: May be completed hours in advance; cover and refrigerate. NOTES : For a cool and delicious summer meal, serve this either hot or cold.

Main Ingredient: FishCuisine: American

Ingredient Insight - look inside this recipe

Cucumber

Dill

Lemon

Onion

Salmon

Salt

Sour cream

Sugar

Vinegar

Watercress

White Wine

Brunch Main Dish Sauces Wine Salmon Cream Sour cream Easter Picnics Spring Summer American Fish Dinner

for flavor and categorization

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Cucumber Sauce

by cheryl.bulino

townsendtom
on Jan 18 2007 9:26AM

The poached fish was quite good, but not exceptional. If I were to make this again I would try serving it cold with the cucumber sauce, which was nice. Note that there is no lemon amount listed in the ingredients for the poaching liquid, just 1 lemon as a garnish.

Sherri
on Mar 7 2005 11:22PM

[I made edits to this recipe.]

admin
on Jan 24 2005 2:03AM

The cucumber-dill sauce was quite good. We all agreed it was a nice taste of spring, a little early! Had this with salmon. The salmon itself wasn't the best (it was previously frozen), so that tainted my opinion, but I'd definitely make this recipe again. We served it hot but it would probably work better cold as a brunch item.

admin
on Jan 24 2005 1:58AM

[I made edits to this recipe.]

admin
on Jan 23 2005 7:55PM

[I made edits to this recipe.]

admin
on Jan 23 2005 7:31PM