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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