Kabeljou with dill and cucumber cream

Recipe from: 2/1/1999 12:00:00 AM
Ingredients 13
Servings 6
Time 50 min

Ingredients

  • 2
    kg
    whole kabeljou
  • 100
    ml
    dry white wine
  • 1
    onion, cut into quarters
  • freshly ground black pepper
  • 5
    sprigs fresh dill
  • SAUCE
  • 250
    ml
    cream
  • 100
    ml
    mayonnaise
  • 10
    ml
    chopped dill
  • 1
    cucumber, chopped
  • GARNISH
  • 2
    cucumbers
  • 50
    ml
    mayonnaise
 

Method

25 min
 
Preheat oven to 220ºC. Wash fish and place in a large roasting tin. Pour over wine and enough water to cover fish. Add the onion, pepper to taste and sprigs of fresh dill. Cover with foil and bake in the oven for 25-30 minutes. Remove from oven and set aside until liquid is cold, then remove fish from liquid and peel off skin carefully. Mix all the ingredients for the sauce together. Thinly slice the cucumber for the garnish, sprinkle it with salt and drain on paper towelling. Place fish on a serving platter and spread with 30-50 ml mayonnaise. Garnish with cucumber slices from head to tail, overlapping them like scales. Serve on a bed of Chinese noodles with the cream sauce on the side. Serves 6.
 

Read more on: fish/seafood  |  bake
 

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