Poached Fish with Mustard Cream Sauce

Poached Fish with Mustard Cream Sauce

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Cucumbers cooked in cream and mustard make a perfect side dish for fish fillets poached in wine. Very elegant!


Serves: 2 

  • 1 teaspoon salt
  • 2 cucumbers, peeled, halved lengthways, seeded and chopped
  • 1 cup (250ml) thickened cream
  • 2 tablespoons mustard
  • 2 teaspoons chopped fresh tarragon
  • 2 cups (500ml) white wine
  • 1 pinch salt to taste
  • 1 bay leaf
  • 2 (100g) fresh whiting fillets

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Sprinkle salt over the cucumber pieces; allow to sit 1 hour. Strain liquid from cucumbers.
  2. Combine the cream, mustard and tarragon in a saucepan over medium heat; add the cucumbers and simmer 8 minutes.
  3. Pour the wine into a large frypan over medium heat. Season with salt and add the bay leaf. Bring the wine to a boil. Lay the fish in the frypan, reduce heat to medium-low and cook until the fish flakes easily with a fork, 8 to 10 minutes. Serve fish with cucumbers on the side.

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