Recipe - Salmon Or Bass With Cucumber Sauce

1 Cucumber
One fourth teaspoon Salt; sugar, and wine
; vinegar
1 cup Sour cream; (or part yogurt
and
; part sour cream)
2 tablespoon Minced fresh dill or; (2 to
3)
; watercress leaves
6 Salmon or bass fillets 6 to
8 ounce each; poached as
directed
; below

Neatly dicing the cucumber:

Peel the cucumber and halve it lengthwise; scoop out the seeds with a
teaspoon. Cut the halves into quarters and the quarters into crosswise
pieces 2 inches long. Finally cut the quarters into matchstick julienne,
stack the julienne, and cut into dice.

The sauce:

Toss the cucumber in a bowl with the salt, sugar, and vinegar. Let stand 5
minutes or so, then fold in the sour cream. Season carefully to taste, and
fold in the dill or watercress.

The fish: Poach the fish as directed below.

To serve hot:

Remove and drain the fillets; arrange on hot plates or a platter. Either
decorate with sprigs of fresh dill or parsley and pass the sauce
separately, or spoon the cucumber sauce decoratively over the fish.

To serve cold:

Let the fish remain in its poaching liquid at least 20 minutes, to pick up
flavor. Remove, drain, and chill. Serve on a bed of greens, and decorate
with the sauce. Serves 6.

Aheadoftime note: May be completed hours in advance; cover and
refrigerate.

Converted by MC_Buster.

NOTES : For a cool and delicious summer meal, serve this either hot or
cold.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.