05 September 2014

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.


  1. I've never tried cooked cucumber. I wonder if I would digest it that way? This sounds like a great recipe. Was it any good? Lol

  2. We both thought it was delicious. Don't you think it's the cucumber seeds that don't agree with your digestive system? I've cooked cucumber before -- stuffed as you would stuff zucchini, and then baked in the oven. That was good too.

  3. I've never had an opportunity to try cooked dukes. Anything in cream appeals to me.

  4. The picture was so enticing I actually read the recipe (OK... SOME of the recipe). But, I'm passing this one onto the chef. Thanks.

  5. Enjoy, Mitch. I hope St. G. likes the idea.

  6. Thank you Ken....
    that will use three of them...
    so we'll need to eat it at least five times to get rid of the backlog...
    unless I make some cuke sorbet!!
    I'll start with some of the salmon that is in the freezer...
    there's rather a lot of that too...
    Simply Market whole salmon at 5€ the kilo...
    13€ has already done soup and rissole mix with cod...
    [the latter used to stuff courgettes...
    but I think that might taste good with cukes if baked].
    We've the tail and 24 paves left.
    Just need to get the cream....


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