Poached Fish with Cucumbers |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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White fish is poached in wine and served with cucumbers cooked in whipping cream seasoned with mild mustard and tarragon. Ingredients:
1 teaspoon salt |
2 cucumbers, peeled, halved lengthwise, seeded, and chopped |
1 cup whipping cream |
2 tablespoons prepared mustard |
2 teaspoons chopped fresh tarragon |
2 cups white wine |
salt to taste |
1 bay leaf |
2 (3 ounce) fresh tilapia fillets |
Directions:
1. Sprinkle salt over the cucumber pieces; allow to sit 1 hour. Strain liquid from cucumbers.
2. Combine the whipping cream, mustard, and tarragon in a saucepan over medium heat; add the cucumbers and simmer 8 minutes.
3. Pour the wine into a large skillet over medium heat. Season with salt and add the Bay leaf. Bring the wine to a boil. Lay the tilapia into the skillet, reduce heat to medium-low and cook until the tilapia flakes easily with a fork, 8 to 10 minutes. Serve fish with cucumbers on the side.
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