Salmon trout on cucumber ribbons

Name: Salmon trout on cucumber ribbons
Yield: 4 servings
Cuisine: Boil
Ingredients: 250.00 ml stock weak, chicken; 125.00 ml wine white; 5.00 ml sugar; 1.00 bay leaves; 4.00 black peppercorns; 2.00 fresh parsley; 2.00 celery stalks chopped; 4.00 salmon trout cutlets; 1.00 cucumber English; 1.00 fresh dill bunch, chopped; vinaigrette dressing

4 servings

Rate this recipe

Fish/Seafood

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (11)

250.00 ml	stock — weak, chicken
125.00 ml	wine — white
5.00 ml	sugar
1.00	bay leaves
4.00	black peppercorns
2.00	fresh parsley
2.00	celery stalks — chopped
4.00	salmon trout — cutlets
1.00	cucumber — English
1.00	fresh dill — bunch, chopped
	vinaigrette dressing

Tap for ingredients

Method:

Bring first 7 ingredients to simmering point. Add salmon trout and simmer for 10-15 minutes or until done.
Meanwhile, using a potato peeler, peel long strips of cucumber and place in a large bowl of chilled water for about 10 minutes. (Add ice cubes for extra chill.)
Remove salmon trout from poaching liquid and allow to cool.
Drain cucumber and toss with dill and a vinaigrette dressing.
Place salmon trout on top and serve.
TOTAL KILOJOULE COUNT: 5 530 kJ (1 320 Cal). A portion: 1 385 kJ (330 Cal).