Mint And Cucumber Fish Salad
|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)|
|Chopped mint||2 Teaspoon (About 10 Milliliter)|
|Lemon||1 , juiced|
|Cooked peeled prawns||12 (Also Called Shrimps)|
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.