A Fishy Idea

Poached Fish with Cucumbers and Cream

For the cucumbers and cream:

3 medium cucumbers

1 Tbsp. salt

1½ cups cream

1 Tbsp. Dijon mustard (or more to taste)

3 sprigs fresh tarragon (or 1 Tbsp. dried)

For the poached fish:

1 cup white wine

1 cup water

2 Tbsp. white wine vinegar

salt and black pepper to taste

1 small shallot or onion, sliced

1 bay leaf

2 fish fillets (cod, in this case)

Peel, seed, and slice the cucumbers. Sprinkle salt over the cucumber slices and leave them to sit for 1 hour. Then rinse the cucumbers in a colander under running water to remove the extra salt.

Combine the cream, mustard, and tarragon in a saucepan over medium heat. When the cream is simmering, add the cucumbers and cook for 8 to 10 minutes. Taste the cream and season as needed with salt and pepper.

Pour the wine, water, and vinegar into a pan over medium heat to make what is called a court bouillon. Season with salt and pepper along with the bay leaf and shallot. Bring the wine to a boil and cook it for 3 or 4 minutes to blend the flavors.

Reduce the heat to low and lay the fish fillets in the liquid. Simmer gently until the fish flakes easily with a fork — 7 to 10 minutes depending on the thickness of the fillets.

Serve the fish fillets over the cooked cucumbers with rice or steamed new potatoes on the side.