Best Poached Fish With Cucumbers Recipes

OVEN POACHED SALMON WITH DILL SAUCE AND CUCUMBER

Steps:

• Peel, seed and grate the cucumbers. Place in a dish cloth, roll up and squeeze/ring out as much moisture as possible. Set aside.
• In a medium mixing bowl, whisk together the mayonnaise, sour cream, mustard and lemon juice. Stir in chopped dill and chives. Remove grated cucumber from cloth and stir into mayonnaise mixture, along with the salt and pepper.
• Cover and refrigerate for at least 30 minutes.
• Preheat oven to 350 degrees.
• Cut a piece of cheesecloth large enough to wrap the salmon completely. Line a glass baking dish large enough to hold the salmon in one layer with the cheesecloth. Lay salmon fillet(s) on cheesecloth.
• Spread lemon slices over top of salmon. Top with sliced onions. Scatter peppercorns over the top. Place bay leaves evenly on top. Fold over cheesecloth to cover completely and tuck in sides. Pour wine over the top. Bake for 30 to 40 minutes, or until an instant read thermometer inserted in the thickest part of the fillet reaches around 125 to 130 degrees.
• Using two large flat spatulas, carefully remove fish from pan and place on a cutting board to cool. Once cool, wrap in plastic wrap and refrigerate.
• When ready to serve, remove cheesecloth, bay leaves, onions and peppercorns. Carefully remove lemon slices and set aside. With a damp paper towel, gently wipe off any white residue on top of salmon. (It's coagulated protein and it's fine to eat, it just doesn't look pretty!) Using two large flat spatulas, move salmon to a serving platter.
• Wipe any white residue off of lemon slices; arrange decoratively on top of cooked salmon (see photo). Garnish with fresh dill. Place cucumber sauce in a bowl and serve on the side.

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.

POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
• Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
• Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.

POACHED SALMON FILLETS WITH CREAMY HERBED CUCUMBER SAUCE

Steps:

• Coarsely grate cucumbers using large holes of a box grater. Line a fine mesh strainer with cheesecloth, and place strainer in a bowl. Place grated cucumbers in prepared strainer, and toss with 1 teaspoon of the salt. Place in refrigerator; drain at least 4 hours or up to 12 hours.
• Meanwhile, stir together 6 cups cold water and 6 tablespoons of the salt in a large, shallow dish until salt dissolves. Add salmon fillets in a single layer. Refrigerate, uncovered, 1 hour.
• Remove salmon from shallow dish; discard salt water. Working in batches, if needed, arrange salmon in a single layer in a large, shallow Dutch oven or a large, nonreactive skillet with a tight-fitting lid. Add wine, onion, celery, carrot, lemon juice, dill sprigs, parsley sprigs, pickling spice, and peppercorns. Add enough cold water to submerge salmon (about 4 cups). Cook over medium until an instant-read thermometer inserted in cooking liquid reaches 175°F, 8 to 10 minutes. Remove from heat; cover and let stand 10 minutes. Using a long spatula, lift salmon to remove from liquid. Pat salmon dry. Repeat poaching process with remaining salmon. Discard poaching liquid and solids in Dutch oven.
• Arrange salmon on a serving platter. Cover and refrigerate until chilled, at least 2 hours or up to 12 hours.
• Meanwhile, place yogurt, chives, lime juice, oil, mustard, sugar, pepper, and remaining ¼ teaspoon salt and 3 tablespoons each chopped parsley and dill in a food processor or blender. Process until smooth, about 30 seconds. Transfer to a bowl. Cover and refrigerate until ready to serve.
• Remove cucumbers from refrigerator, and squeeze to remove liquid; discard liquid. Stir ⅔ cup squeezed cucumbers into yogurt sauce; reserve remaining squeezed cucumbers for garnish. Remove and discard salmon skin. Dollop salmon with sauce; garnish with lemon zest and squeezed cucumbers.

DAD'S POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.
• 1 English cucumber, unpeeled, roughly chopped
• Fronds from 1 bunch dill (about 1 cup)
• 1/2 small red onion
• 2 large lemons, juiced
• 1/3 cup mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1/3 cup yogurt
• Salt and freshly ground black pepper
• Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
• Serve poached salmon with side of sauce.

COLD-POACHED SALMON WITH CUCUMBER SALAD

Steps:

• Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the fish, about 10 minutes.
• Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.
• Remove fish from pan and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.

TOMATO-POACHED FISH WITH CHILE OIL AND HERBS

Steps:

• Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
• Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
• Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
• Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
• To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.

POACHED CUCUMBERS WITH MARROW

Steps:

• Peel cucumbers and remove seeds. Hollow out slightly to make boat. Trim bottom to make cucumbers stand flat, if necessary. Poach in salted water for 10 to 15 minutes, or until tender-firm. Drain and set aside, but keep warm.
• Gently poach marrow bone in boiling water to barely cover, one and one-half to two minutes. Marrow should remain pink. Carefully remove marrow from bone with grapefruit knife. Set aside.
• Heat brown sauce.
• Coat 10 small plates with brown sauce, reserving enough to place one teaspoon in cavity of each cucumber boat. Place one slice of marrow on top.