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#2828: For Randi and Andrea:: Poached Salmon with Cucumber Sauce

Posted by: Joe at 11:03 pm on Jul 30, 2006

This is from Julia Child (THE WAY TO COOK) and it can be used for salmon, halibut, shark, monkfish or swordfish. For a cold entree, this can be prepared a day ahead.

FISH:
Salt
Wine Vinegar
6 fish steaks or fillets 6 to 8 oz. each (skin and bones can be removed after poaching)

With a quart measure, pour a 3 inch depth of water into a wide saucepan, counting the quarts as you go. Add 1-1/2 tsp. salt and 3 Tbs. vinegar for each quart of water used.

Bring to a boil, slide in the fish, and maintain the water below the simmer--that is, the water is shivering but not quite bubbling. (If the water actually boils the fish could break apart.) Fish is done when the flesh has turned from translucent to opaque and feels lightly springy to the touch. Fish that is resistant and flaky is overdone!

Remove from water and roll over a clean towel to blot up excess moisture. Serve warm or chilled with the following cucumber sauce:

SAUCE:
1 cucumber
1/4 tsp. each salt, sugar, and wine vinegar
1 cup sour cream (or part yogurt and part sour cream)
2 to 3 Tbs. minced fress dill or watercress leaves

Peel the cucumber and halve it lengthwise; scoop out the seeds with a teaspoon. Cut into thin julienne, then into small dice. Toss with the salt, sugar and vinegar. Let stand 5 minutes or so, them fold in the sour cream. Season carefully to taste and fold in the dill or watercress.