Poached Fish With Cucumber And Dill Sauce
|Imitation sour cream||1 Cup (16 tbs)|
|Low fat imitation mayonnaise||1⁄4 Cup (4 tbs)|
|Dried dill weed||1 Teaspoon|
|Grated peeled cucumber||1 Cup (16 tbs)|
|Lemon juice||To Taste|
|Fresh ground black pepper||To Taste|
|Sole fillets/Flounder fillets||2 Pound|
|Chicken soup stock||4 Cup (64 tbs)|
|White wine||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|White vinegar||2 Tablespoon|
Mix all well and chill
Roll the fillets like a small jelly roll.
Put into your frying pan the following: 1 inch of soup stock, wine, the lemon juice, and vinegar (to help keep the fish firm).
Bring the stock to a boil, turn to a light simmer, add the fish rolls, and cover.
Poach lightly for 5 to 10 minutes.
Begin the meal with Lentil Soup ( 45), prepared without salt (use lemon juice instead).
A green salad and a dry white wine complete the meal.