Poached Fish with Mustard Cream Sauce

    Poached Fish with Mustard Cream Sauce

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    20min


    14 people made this

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

    Ingredients
    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

    Directions
    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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    (17)

    Reviews in English (17)

    by
    40

    I did made a few adjustments to this recipe only for preference. First I used half and half, not whipping cream (trying to watch fat content a bit). I used dijon mustard instead of regular beacuse it's what I had on hand, and added 3 minced garlic cloves and dill weed to the sauce. I also threw in 2 diced roma tomatoes for the last 2 minutes of cooking. I poured the sauce on top of the fish for presentation. It was surprisingly wonderful. Cooked cucumbers can be very strange, but were completely fitting for this dish. I will be making this one again!  -  01 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    25

    My husband loved this fish dish, and he's not much for fish. I did make the cucumbers in sauce a bit different than listed to make it a healthier choice. I used FAT FREE (Yes, they make it) half and half instead of heavy whipping cream; then I added 1/2 cup of fresh diced tomatoes, 1/2 tsp black pepper, 1/2 tsp dill weed, and I substituted sweet and spicy mustard instead of the plain mustard. I served the poached fish aside seasoned couscous and topped it with the cucumbers in tarragon sauce; I then topped that with some diced roasted red peppers for appeal. Thank you Dickie, for another way to use up my garden cucumbers.  -  28 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    9

    The flavor was good, but it was too bland. I was excited when I saw this recipe, because I had all the ingredients on hand. The cucumbers were interesting, and I did like them, just wish the flavor would have been more intense.  -  20 Aug 2009  (Review from Allrecipes USA and Canada)

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