| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Gma1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Cucumber |
| 1/4 |
ts |
Salt; sugar, and wine |
|
|
; vinegar |
| 1 |
c |
Sour cream; (or part yogurt and |
|
|
; part sour cream) |
| 2 |
tb |
Minced fresh dill or; (2 to 3) |
|
|
; watercress leaves |
| 6 |
|
Salmon or bass fillets 6 to 8 ounce each; poached as directed |
|
|
; below |
INSTRUCTIONS
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.
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. Serves 6.
Ahead-of-time note: May be completed hours in advance; cover and
refrigerate.
Converted by MC_Buster.
NOTES : For a cool and delicious summer meal, serve this either hot or
cold.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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