| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Jewish |
Main, Courses-, Fish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Cucumber (I used 2 large); peeled and seeded |
| 1 |
tb |
White wine vinegar |
| 1 |
ts |
Salt |
| 1 |
sm |
Onion; grated |
| 1 |
c |
Sour cream; (I used red. fat) |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Sugar; (I used only 1 tsp) |
| 3 |
tb |
Snipped fresh dill |
|
|
Salt and pepper– to taste |
| 4 |
|
Salmon fillets; 2-inch thick |
| 1 |
qt |
Water |
| 2 |
ts |
Salt |
| 3 |
tb |
White wine vinegar; *SEE NOTE |
|
|
Snipped fresh dill |
INSTRUCTIONS
CUCUMBER SAUCE
SALMON
GARNISH
SAUCE: Grate cucumber and toss with vinegar and salt in a colander. Set
aside for 30 minutes to drain. With your hands squeeze juices from
cucumber. Combine cucumber in a mixing bowl with remaining sauce
ingredients and season to taste with salt and pepper.
Skin salmon fillets and remove bones. Fill a wide saucepan with water,
about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3
tablespoons vinegar; adjust proportions accordingly for more or less water.
Bring to a boil. Carefully add salmon to pan and adjust heat until water is
just below simmering -- it should shiver, and not quite bubble. Cook until
fish has turned from translucent to opaque and feels springy to touch,
about 8 minutes.
Remove salmon with a spatula and drain on a paper towel-lined plate.
Transfer to serving platter, garnish with sauce and decorate with dill
sprigs.
MY NOTE: This dish is fabulous! The only thing I would do differently next
time is substitute lemon juice for the wine vinegar in the poaching liquid.
I just felt the wine vinegar didn't impart enough taste to the fish. I had
sauce leftover and used it the next night over red-skinned potatoes.
Yummy...
Recipe by: David Rosengarten- "Taste" TVFN (show # unknown)
Posted to JEWISH-FOOD digest V97 #245 by Linda Shapiro <lss@coconet.com> on
Sep 7, 1997
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