Cold Poached Bluefish With Dill Sauce

1. 1

   Heat the wine and water to a simmer in a covered pan large enough to hold the fish in one layer.

2. 2

   Cut the fillets into 4 equal portions and place them in the pan, skin side down.

3. 3

   Season with salt and pepper.

4. 4

   Cook, covered, at a gentle simmer for 10 minutes (14 minutes if the fillets are more than 1 inch thick.

5. 5

   Remove pan from heat and allow to cool uncovered.

6. 6

   Remove fillets and chill in the refrigerator for two hours or more (a day or two is OK).

7. 7

   Prepare dill sauce according to recipe #106801.

8. 8

   Plate the fillets with a blanket of dill sauce and a garnish of cucumber slices and a dill sprig.

* Per serving · 4 servings · Values may vary.

No additional tips available.