Fillets With Cucumber Sauce Recipes

QUICK POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first 6 ingredients. Microwave, uncovered, on high until mixture comes to a boil, 2-3 minutes., Carefully add salmon to dish. Cover and microwave at 70% power until fish flakes easily with a fork, 5 to 5-1/2 minutes., Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce.

SALMON WITH CUCUMBER SAUCE

Steps:

• For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

TROUT WITH CUCUMBER AND SOUR CREAM

Steps:

• Preheat oven to 375°F. Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl. Season with salt and pepper. Toss to coat. Combine sour cream, lemon peel and remaining 1 teaspoon lemon juice in small bowl; season with salt and pepper and stir to blend.
• Brush baking sheet with some of melted butter. Arrange trout fillets, skin side down, on prepared sheet. Brush with remaining butter. Sprinkle trout with salt and pepper. Bake until just opaque in center, about 10 minutes.
• Divide cucumbers among 4 plates. Using spatula, place trout atop cucumbers. Spoon sour cream sauce over. Sprinkle with remaining 1 1/2 teaspoons dill.

CHICKEN BREASTS IN CUCUMBER AND LEMON SAUCE

Steps:

• Placed prepared cucumbers in colander.
• Sprinkle with salt and toss.
• Let drain 1 hr then pat cucumbers dry with paper towel.
• Melt 3 tablespoons butter in heavy skillet over medium heat.
• Add cucumbers and saute until light brown.
• Set aside In small cup, mix 1 tablespoon flour and 1 tablespoon butter to smooth paste.
• Set aside.
• Place remaining 1/2 cup flour in shallow baking dish.
• Add white pepper and season with salt.
• Coat chicken with flour mixture.
• Shake off excess.
• Melt remaining 3 tablespoons butter with oil in another heavy skillet over high heat.
• Add chicken breasts and saute until brown, about 2 minutes per side.
• Add 1/2 cup stock.
• Reduce heat to medium, cover and simmer until chicken is cooked through, about 4 minutes.
• Remove chicken to platter.
• Add remaining 1/2 cup stock to same skillet.
• Increase heat to high and boil until reduced to 1/4 cup, about 3 minutes.
• Add cream and bring to boil.
• Whisk in flour/butter paste.
• Return mixture to boil, stirring constantly.
• Reduce heat and simmer until thickened to sauce consistency, stirring frequently, about 2 minutes.
• Stir in lemon juice and 1 tablespoon dill.
• Season to taste with salt and white pepper.
• Add chicken and cucumbers to sauce and heat through.
• Transfer chicken to plates.
• Spoon sauce and cucumbers over chicken.
• Sprinkle with remaining 1 tablespoon dill.

FILLETS OF MONKFISH WITH MUSTARD CUCUMBER SAUCE (GIDLEIGH PARK)

Steps:

• Boil heavy cream rapidly until it is reduced by half.
• Combine the shallots and wine in heavy-bottomed pan and cook over high heat to reduce. Add fish stock and reduce by half.
• Cut cucumber into strips 1 1/2 inches by 1/8 inch, cutting around the seeds. Do not peel.
• Add the reduced cream to the reduced stock and reduce again slowly until mixture is thick enough to coat spoon.
• Heat oil in skillet and season fish with salt and white pepper. Saute fish over high heat about 1 1/2 minutes on each side, until lightly golden. Reduce heat and add butter and a few drops of lemon juice. Stir in mustards. Add cucumber strips to the sauce and simmer 2 to 3 minutes.
• Using a slotted spoon, pile a little cucumber into the center of each plate and pour the rest of the sauce around. Top with fish and decorate with small sprigs of dill.

FILLETS WITH CUCUMBER SAUCE

Steps:

• 1. In a 2-cup microwavable measuring cup or bowl, place cucumber, green onion and butter. Microwave, uncovered, at 100% power (700 watts) for 2 minutes or until cucumber is tender.2. Stir in flour. Add heavy cream and stir until blended. Microwave, uncovered, at 100% power for 2 minutes or until mixture comes to a boil. Stir in mayonnaise, 1/2 teaspoon dill weed, 1/4 teaspoon salt and dash of pepper cover and set aside.3. Cut fish into serving-size pieces. Place fish in a 12 x 8 x 2-inch microwavable dish with thickest portions toward outer edge of dish, tucking thin ends under for even thickness. Sprinkle with lemon juice. Cover with plastic wrap, turning one corner back. Microwave at 100% power for 6 to 8 minutes or until fish flakes easily, rotating dish one-half turn after 3 minutes. Let stand for 3 minutes.4. Transfer fish to a serving plate. If desired, sprinkle fish lightly with salt. Top fish with cucumber sauce and sprinkle with additional dill weed. Garnish with watercress or parsley and lemon. Serve immediately.