- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2010
Ingredients
Method
In large saucepan, combine 8 cups (2 L) water, lemon juice, vinegar, leeks, carrot, celery, parsley, peppercorns and salt; bring to boil. Reduce heat, cover and simmer for 10 minutes. Strain and return liquid to pan; bring to simmer.Meanwhile, peel, halve and seed cucumbers; cut into 1/4-inch (5 mm)thick slices. Add cucumbers to pan; cover and simmer until tender, about 8 minutes. Using slotted spoon, transfer to warmed platter.
Pour poaching liquid into small roasting pan; add fish. Cover and cook in 375°F (190°C) oven until fish flakes easily when tested with fork, 10 to 15 minutes.
Transfer fish to work surface. Make incision at head and tail; peel off and discard skin. Place fish on cucumbers on platter; keep warm.
In small saucepan, bring 1 cup (250 mL) of the poaching liquid to boil; boil until reduced to 1/4 cup (50 mL), about 8 minutes. Whisk in butter. Pour over fish.
Nutritional facts Per serving: about
- Sodium 168 mg
- Protein 39 g
- Calories 331.0
- Total fat 17 g
- Potassium 877 mg
- Cholesterol 122 mg
- Saturated fat 7 g
- Total carbohydrate 3 g
%RDI
- Iron 5.0
- Folate 23.0
- Calcium 14.0
- Vitamin A 19.0
- Vitamin C 13.0
