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Poached Fish with Cucumbers

SUBMITTED BY: Dickie

"White fish is poached in wine and served with cucumbers cooked in whipping cream seasoned with mild mustard and tarragon."
PREP TIME  10 Min
COOK TIME  10 Min
READY IN  1 Hr 20 Min
SERVINGS & SCALING
Original recipe yield: 2 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 teaspoon salt
  • 2 cucumbers, peeled, halved lengthwise, seeded, and chopped
  • 1 cup whipping cream
  • 2 tablespoons prepared mustard
  • 2 teaspoons chopped fresh tarragon
  • 2 cups white wine
  • salt to taste
  • 1 Bay leaf
  • 2 (3 ounce) fresh tilapia fillets

DIRECTIONS

  1. Sprinkle salt over the cucumber pieces; allow to sit 1 hour. Strain liquid from cucumbers.
  2. Combine the whipping cream, mustard, and tarragon in a saucepan over medium heat; add the cucumbers and simmer 8 minutes.
  3. Pour the wine into a large skillet over medium heat. Season with salt and add the Bay leaf. Bring the wine to a boil. Lay the tilapia into the skillet, reduce heat to medium-low and cook until the tilapia flakes easily with a fork, 8 to 10 minutes. Serve fish with cucumbers on the side.
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NUTRITION INFORMATION

Servings Per Recipe: 2

Amount Per Serving

Calories: 713

  • Total Fat: 46g
  • Cholesterol: 195mg
  • Sodium: 1647mg
  • Total Carbs: 14.5g
  •     Dietary Fiber: 2.8g
  • Protein: 22.8g

VIEW DETAILED NUTRITION

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