Cold Poached Bluefish With Dill Sauce
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 lbs bluefish fillets
- 1 1⁄2 cups dry white wine
- 1 1⁄2 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
- Heat the wine and water to a simmer in a covered pan large enough to hold the fish in one layer.
- Cut the fillets into 4 equal portions and place them in the pan, skin side down.
- Season with salt and pepper.
- Cook, covered, at a gentle simmer for 10 minutes (14 minutes if the fillets are more than 1 inch thick.
- Remove pan from heat and allow to cool uncovered.
- Remove fillets and chill in the refrigerator for two hours or more (a day or two is OK).
- Prepare dill sauce according to recipe #106801.
- Plate the fillets with a blanket of dill sauce and a garnish of cucumber slices and a dill sprig.
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RECIPE SUBMITTED BY
Gardening, fishing, clamming and foraging for wild foods are some interests which connect to my interest in cooking. I like cooking things I have grown, caught or collected. Currently I am searching for tasty heirloom vegetable varieties for my garden. I also like to prepare foods by old-time processes such as smoking, fermenting and curing -- kraut, pickles, cheese, sausage, those sorts of things.