Poached Fish With Cucumber And Dill Sauce Recipe
Ingredients
| 1 cup mock sour cream | ||
| 1/4 cup low-fat "imitation" mayonnaise | ||
| 1 teaspoon dried dill weed | ||
| Cucumber | 1 Cup (16 tbs), peeled | |
| Lemon juice to taste | ||
| Black pepper | 1 To taste | |
| POACHED FISH | ||
| 2 pounds sole or flounder fillets | ||
| 3 to 4 cups Chicken Soup Stock | ||
| White wine | 3 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| White vinegar | 2 Tablespoon | |
Directions
Mix all well and chill
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.
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.
Chef
