Cold Poached Bluefish With Dill Sauce

Chopin Liszt's Note:

I first ate this at the Grand Central Oyster Bar in NYC, a truly great seafood restaurant. This is my recreation of that dish. It's nice for a summer luncheon. Bluefish has a texture which is ideal for this preparation.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 lbs bluefish fillets
• 1 ½ cups dry white wine
• 1 ½ cups water
• 1 teaspoon salt
• black pepper
• 1 cup dill sauce (I use Creamy Dill Sauce (for Smoked or Poached Fish))
• 1 cucumber , peeled and sliced
• 4 fresh dill sprigs

Directions:

1. Heat the wine and water to a simmer in a covered pan large enough to hold the fish in one layer.
2. Cut the fillets into 4 equal portions and place them in the pan, skin side down.
3. Season with salt and pepper.
4. Cook, covered, at a gentle simmer for 10 minutes (14 minutes if the fillets are more than 1 inch thick.
5. Remove pan from heat and allow to cool uncovered.
6. Remove fillets and chill in the refrigerator for two hours or more (a day or two is OK).
7. Prepare dill sauce according to Creamy Dill Sauce (for Smoked or Poached Fish).
8. Plate the fillets with a blanket of dill sauce and a garnish of cucumber slices and a dill sprig.