Description
Delicate white fish poached in broth and served with tender cucumber slices. Light, refreshing, and ideal for warm-weather meals.
Ingredients
- 1 teaspoon salt
- 2 cucumbers, peeled, halved lengthwise, seeded, and chopped
- 1 cup whipping cream
- 2 tablespoons prepared mustard 2 teaspoons chopped fresh tarragon
- 2 cups white wine salt to taste
- 1 bay leaf
- 2 (3 ounce) fresh tilapia fillets
Directions
- Sprinkle salt over the cucumber pieces; allow to sit 1 hour. Strain liquid from cucumbers.
- Combine the whipping cream, mustard, and tarragon in a saucepan over medium heat; add the cucumbers and simmer 8 minutes.
- Pour the wine into a large skillet over medium heat. Season with salt and add the Bay leaf. Bring the wine to a boil. Lay the tilapia into the skillet, reduce heat to medium-low and cook until the tilapia flakes easily with a fork, 8 to 10 minutes. Serve fish with cucumbers on the side.
