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Poached Bass with Dill and Cucumber Sauce

Poached Bass with Dill and Cucumber Sauce

Bass is a name shared by many different species of popular game fish. It’s tender and delicious when cooked. This recipe is just perfect for a healthy dinner!

Serves 6 – 8


  • 1 cucumber, peeled and halved lengthwise
  • ¼ tsp salt
  • ¼ tsp sugar
  •  ¼ wine vinegar
  • 1 cup sour cream
  • 2 tbsp minced fresh dill
  • 6 bass fillets 6 to 8 ounces each

To Dice The Cucumber:

  • Take the cucumber and scoop out the seeds with a teaspoon. Slice once more until about 2 inches in length. Finally cut the quarters, stack it, and cut to dice.

The Sauce:

  • Place cucumber inside a bowl together with the salt, sugar, and vinegar.
  • Set aside for about 5 minutes and then pour in sour cream. Mix.
  • Season carefully to taste, and add the freshly minced dill into the bowl.

The Fish:

  • You can cook the fish directly in salted boiling water OR wrap tightly in greased heavy-duty aluminum foil and include chopped onion, celery, salt and pepper; place in rapidly boiling water.
  • Cover the pan then reduce heat to simmer 5-7 minutes cooking time per cm of thickness (10 minutes per inch) for fresh fish and 10-12 minutes cooking time per cm of thickness (20 minutes per inch) for frozen fish.
  • To poach smoked fillets, cover with cold milk flavored with butter, bay leaf, pepper; simmer.  Use fresh or frozen fish;  use 2ml of salt per L of water (1/4 tsp per quart) for fish.

To Serve Hot:

  • Remove and drain the fillets and place them on hot plates.
  • You may decorate the fish in any way you want- either with the use of sprigs of fresh dill or with the cucumber sauce.

To Serve Cold:

  • Set aside fish in poaching liquid for about 20 minutes to get hold of the flavor.
  • Remove, drain, and chill.
  • Decorate it in any way you want either with the sauce or bed or greens.

If you have finished the cooking hours before you plan to serve it, cover and refrigerate.