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Poached Fish With Cucumber And Dill Sauce

Budget.Gourmet's picture
  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.

Recipe Summary

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1829 Calories from Fat 353

% Daily Value*

Total Fat 78 g120.5%

Saturated Fat 15.6 g77.9%

Trans Fat 0 g

Cholesterol 477 mg159%

Sodium 2719.3 mg113.3%

Total Carbohydrates 78 g26%

Dietary Fiber 17.2 g69%

Sugars 18.7 g

Protein 197 g394.6%

Vitamin A 15.6% Vitamin C 63.8%

Calcium 62.4% Iron 47.4%

*Based on a 2000 Calorie diet

Poached Fish With Cucumber And Dill Sauce Recipe