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Mint And Cucumber Fish Salad

creative.chef's picture
Ingredients
  Butter 1 Tablespoon (About 15 Milliliter)
  Onion 1 Small, chopped
  Dry white wine 1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)
  White fish fillets 1⁄2 Pound (About 225 Grams)
  Cucumber 1⁄2 Small
  Chopped mint 2 Teaspoon (About 10 Milliliter)
  Lemon 1 , juiced
  Cooked peeled prawns 12 (Also Called Shrimps)
  Salt To Taste
  Pepper To Taste
Directions

1 Melt the butter in a frying pan (skillet) and saute the chopped onion until soft.
Add the white wine and seasoning and bring to the boil.
Add the fish fillets, and reduce the heat to a gentle simmer.
Cover and cook for 10 minutes.
Remove from the heat and leave the fish to cool in the pan.
2 Scoop the seeds out of the cucumber and cut it into small 5 mm (1/4 in) cubes.
3 When the fish has cooled, remove it from the pan and drain on absorbent paper.
Flake it into small pieces and place them in a bowl with the cucumber and chopped mint.
Sprinkle with the lemon juice, toss and chill for 30 minutes.
4 Just before serving, spoon the fish salad into 4 large scallop shells.
Garnish each one with 3 prawns (shrimps) and serve with lemon wedges and a bowl of mayonnaise.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Servings: 
4

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