Gilligan
02-02-2001, 06:04 PM
My wife found this recipe and thought she would try it out on some walleye fillets....WRONG. I told her practice on something from the grocery store. She now gets full approval to use all the walleye she wants.
2-3 medium cucumbers peeled and thin sliced
1/2 cup chopped green onion
1/4 cup chopped celery
1 tablespoon minced parsley
1 teaspoon dill weed
1 cup chicken broth
1.5# of fillets
2 teaspoons cornstarch
1/2 cup whipping cream or milk
1 teaspoon horseradish
salt & pepper to taste
In a large skillet, layer cucumbers, onions, celery, parsley and dill. Add broth. Top with fillets; bring to a boil. Cover and simmer for 10 minutes or until fish flakes. Transfer fish to a serving platter and keep warm. Reserve cucumber mixture in skillet. Combine cornstarch and cream until smooth; add horseradish, salt-pepper. Stir into skillet. Simmer 2 minutesor until thickened. Pour over fish and serve.
My wife adds the fish back to skillet and then serves it over rice.:-)
2-3 medium cucumbers peeled and thin sliced
1/2 cup chopped green onion
1/4 cup chopped celery
1 tablespoon minced parsley
1 teaspoon dill weed
1 cup chicken broth
1.5# of fillets
2 teaspoons cornstarch
1/2 cup whipping cream or milk
1 teaspoon horseradish
salt & pepper to taste
In a large skillet, layer cucumbers, onions, celery, parsley and dill. Add broth. Top with fillets; bring to a boil. Cover and simmer for 10 minutes or until fish flakes. Transfer fish to a serving platter and keep warm. Reserve cucumber mixture in skillet. Combine cornstarch and cream until smooth; add horseradish, salt-pepper. Stir into skillet. Simmer 2 minutesor until thickened. Pour over fish and serve.
My wife adds the fish back to skillet and then serves it over rice.:-)