| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish and se, Sauces and |
4 |
Servings |
INGREDIENTS
| 4 |
|
6-8 Oz Salmon Fillets |
| 2 |
qt |
Water |
| 1 |
tb |
Salt |
| 1 |
c |
Wine Vinegar |
|
|
Cucumber Sauce—– |
| 3 |
ts |
Butter |
| 1/4 |
ts |
Sugar |
| 1/4 |
ts |
Vinegar |
| 1/4 |
ts |
Salt |
| 1 |
c |
Sour Cream |
INSTRUCTIONS
From: beck4@nyc.pipeline.com (Eileen & Bob Holze)
Date: Wed, 22 May 1996 13:27:22 GMT
Cut cucumbers into thin julienne strip after peeling. First cut the
cucumber in half length-wise and scoop out the seeds with a teaspoon. Cut
the halves into quarters and quarters into crosswise strips about two
inches long. Cut these pieces into matchstick-size julienne. Next, in a
frying pan, heat 3 tablespoons of butter until bubbling. Add cucumbers and
toss over moderately high heat for 2-3 minutes. Season to taste. Remove
from pan, stack strips and cut crosswise into fine dice. Toss with 1/4
teaspoon each of vinegar, salt and sugar. Fold in 1 cup sour cream and a
sprinkle of minced dill or watercress.
Place the salmon fillets over 2 quarts simmering water mixed with 1
tablespoon salt and 1/3 cup of wine vinegar. Steam for 9-10 minutes.
Remove salmon, cover and let cool for 20 minutes then chill. Discard
poaching broth.
Arrange fillets on a platter with watercress or crisp salad greens. Spoon
the cucumber sauce over them and serve with baked tomatoes, oven-browned
potatoes and a light rye bread. Serves 4.
(Adapted from a recipe from "Julia Child's Kitchen")
Posted to Master Cook Recipes List, Digest #94
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