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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (475g)|
|Recipe Makes: 6|
|Calories from Fat: 151 (34%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 180.3mg||55 %|
|Sodium 239.9mg||8 %|
|Potassium 1192.9mg||31 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 5.1g|
|Protein 64.7g||92 %|
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Calories per serving: 450
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