Name: Kabeljou with dill and cucumber cream
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 2.00 kg kabeljou whole; 100.00 ml wine dry white; 1.00 onion quartered; black pepper freshly ground; 5.00 fresh dill sprigs; 250.00 ml cream; 100.00 ml mayonnaise; 10.00 ml fresh dill chopped; 1.00 cucumber chopped; garnish garnish; 2.00 cucumber; 50.00 ml mayonnaise

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Ingredients (12)

2.00 kg	kabeljou — whole
100.00 ml	wine — dry white
1.00	onion — quartered
	black pepper — freshly ground
5.00	fresh dill — sprigs

SAUCE

250.00 ml	cream
100.00 ml	mayonnaise
10.00 ml	fresh dill — chopped
1.00	cucumber — chopped
	garnish — garnish
2.00	cucumber
50.00 ml	mayonnaise

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Method:

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.