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Poached Fish With Cucumber And Dill Sauce Recipe
|Imitation sour cream||1 Cup (16 tbs)|
|Low fat imitation mayonnaise||1⁄4 Cup (4 tbs)|
|Dried dill weed||1 Teaspoon|
|Grated peeled cucumber||1 Cup (16 tbs)|
|Lemon juice||To Taste|
|Fresh ground black pepper||To Taste|
|Sole fillets/Flounder fillets||2 Pound|
|Chicken soup stock||4 Cup (64 tbs)|
|White wine||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|White vinegar||2 Tablespoon|
Serving size: Complete recipe
Calories 2284 Calories from Fat 831
% Daily Value*
Total Fat 132 g202.3%
Saturated Fat 38.6 g193%
Trans Fat 0 g
Cholesterol 553.5 mg
Sodium 4736.4 mg197.4%
Total Carbohydrates 136 g45.2%
Dietary Fiber 17.2 g69%
Sugars 44.3 g
Protein 142 g283.1%
Vitamin A 9.6% Vitamin C 38.1%
Calcium 65.3% Iron 29.3%
*Based on a 2000 Calorie diet
Roll the fillets like a small jelly roll.
Put into your frying pan the following: 1 inch of soup stock, wine, the lemon juice, and vinegar (to help keep the fish firm).
Bring the stock to a boil, turn to a light simmer, add the fish rolls, and cover.
Poach lightly for 5 to 10 minutes.
Begin the meal with Lentil Soup ( 45), prepared without salt (use lemon juice instead).
A green salad and a dry white wine complete the meal.