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