Sometimes my most frustrating days in my life end up being the most productive and inspiring in the kitchen. It’s as if I just need to forget about life’s worries and lose myself in something that’s all about making a meal that makes you and a loved one feel good.
That was the case a few weeks ago. I really didn’t want a complicated meal, and I didn’t want to spend a lot of money, either. So while I was roaming the grocery store aisle, the idea of poaching fish with cucumbers hit me. I’ve poached fish many times before with other veggies, but never cucumbers. I thought that a layer of cucumbers would be pretty, like an artificial layer of scales on the fish, and it would add a fresh flavor to the fish.
I was right. All I did was melt two sticks of butter in a pan, add some dry white wine, slice a fillet of cod in two, sprinkle some garlic salt on it, and then cut half an English cucumber with a mandolin into really thin discs at the smallest setting. Then I carefully layered them on the fish, overlapping them to make them look like scales on the fish.
My husband Charles said it was so pretty he almost couldn’t eat it. And the best thing is that it only took about 30 minutes to make it.
If you’re thinking of pouring wine with this dish, consider a dry Oregon rosé like the 2024 Illahe Tempranillo Rosé or a nice smooth Chardonnay like the 2023 Fairsing Chardonnay.
Poached Cod with Cucumber Slices
Serves 2
Ingredients
- Cod fillet, ¾ to 1 pound
- About ½ teaspoon garlic salt
- 4 springs tarragon
- Ground pepper
- 2 sticks butter
- 1 cup dry white wine
Directions
Melt butter in a pan over low heat. In the meantime, slice cod fillet into two pieces and sprinkle half of the garlic salt on each fillet. Set mandolin on thinnest setting and slice half an English cucumber into discs and layer on top of each piece of cod, overlapping them like scales.
When the butter is melted, add the white wine and tarragon sprigs and gently turn up heat until the liquid begins to simmer. Using a flat metal spatula, gently place each cod fillet into the liquid, cover with lid and poach for 8-10 minutes on low heat. Remove and serve topped with some ground black pepper.