Name: Braised fish fillets with apple and cucumber salsa
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 tablespoon butter; 4 (7-ounce) firm white fish fillets; 1 cup white wine; 1 cup chicken broth; 1 1/2 tablespoons finely chopped tarragon; 1 small red onion, sliced finely; 2 large tomatoes, halved, sliced; 3 small green apples, peeled, cored, sliced; 3 small cucumbers, peeled, seeded, sliced thinly

Ingredients

1 tablespoon butter

4 (7-ounce) firm white fish fillets

1 cup white wine

1 cup chicken broth

1 1/2 tablespoons finely chopped tarragon

1 small red onion, sliced finely

2 large tomatoes, halved, sliced

3 small green apples, peeled, cored, sliced

3 small cucumbers, peeled, seeded, sliced thinly

Method

1.Melt butter in large, heavy skillet (big enough to fit 4 fish fillets in single layer). Place fish, wine, broth and tarragon in skillet, bring slowly to a boil; reduce heat and simmer gently, covered, 15 minutes or until fish is just tender and starting to flake.

2.Meanwhile, heat an oiled saucepan; cook onion until soft. Add tomato, apple and cucumber; cook, stirring occasionally, 7 minutes or until apple is just beginning to soften.

3.Serve fish fillets with a little of the poaching liquid and the apple and cucumber salsa.

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Ingredients

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