Cold Poached Bluefish With Dill Sauce Recipes

COLD POACHED BLUEFISH WITH DILL SAUCE

Steps:

• Heat the wine and water to a simmer in a covered pan large enough to hold the fish in one layer.
• Cut the fillets into 4 equal portions and place them in the pan, skin side down.
• Season with salt and pepper.
• Cook, covered, at a gentle simmer for 10 minutes (14 minutes if the fillets are more than 1 inch thick.
• Remove pan from heat and allow to cool uncovered.
• Remove fillets and chill in the refrigerator for two hours or more (a day or two is OK).
• Prepare dill sauce according to recipe #106801.
• Plate the fillets with a blanket of dill sauce and a garnish of cucumber slices and a dill sprig.

CREAMY DILL SAUCE (FOR SMOKED OR POACHED FISH)

Steps:

• Combine all the ingredients in a small bowl and stir to combine well; if using the sugar, stir a bit longer to ensure it dissolves.
• Put into a pretty crock, top with a dill sprig, and serve alongside your favourite smoked or cold, poached fish.

POACHED SALMON W/DILL SAUCE, COLD

Steps:

• in large pan, add salmon, cut in half if needed.
• add water, spices, wine, lemon juice, and vegetables to cover halfway.
• use 2 burners if necessary, heat to boil, cover and simmer on low 10-15 minutes.
• when salmon turns light pink, and opaque remove from liquid, chill.
• meanwhile make dill sauce- mix all ingredients together.
• slice cucumbers very thin, or use a mandoline, watch your fingers.
• decorate salmon with rows of cucumber to look like fish scales, serve w/ dill sauce.
• this can be served warm, but we prefer it cold or at room temp.