COLD POACHED BLUEFISH WITH DILL SAUCE
I first ate this at the Grand Central Oyster Bar in NYC, a truly great seafood restaurant. This is my recreation of that dish. It's nice for a summer luncheon. Bluefish has a texture which is ideal for this preparation.
Provided by Chopin Liszt
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 445, Fat 12.4, SaturatedFat 2.7, Cholesterol 172.3, Sodium 763.7, Carbohydrate 5, Fiber 0.4, Sugar 2.1, Protein 58.8
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