Danish Fish with Cucumbers

  • Active Time 15m
  • Total Time 15m

Makes 4 servings


  • For the Fish:
  • 4 cups water
  • 1/2 cup white vinegar
  • 1/2 tablespoon white peppercorns
  • 3 bay leaves
  • 1/2 tablespoon dried dill seeds
  • 1 tablespoon dried mustard seeds
  • 1 pound firm-fleshed boneless, skinless white fish fillets
  • For the Cucumber Salad:
  • 1 1/2 cups white vinegar
  • 1/2 tablespoon dried mustard seeds
  • 1/2 tablespoon white peppercorns
  • 2 bay leaves
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 2 cucumbers, peeled and thinly sliced
  • Boiled new potatoes and lemon wedges, for serving



In a deep saute pan, combine the water, vinegar, peppercorns, bay leaves, dill seed and mustard seeds. Bring to a boil. Reduce the heat and add the fish. Simmer for 8 minutes. Remove the fish and keep warm.


In a medium saucepan, combine the vinegar, mustard seeds, peppercorns, bay leaves, brown sugar and water. Bring to a boil and boil for 3 minutes. Strain over the cucumbers.

Serve the fish with boiled new potatoes and lemon wedges, and the cucumber salad.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5540

nutrition information per serving

286 calories; 8g total fat; 68mg cholesterol; 70mg sodium; 32g carbohydrates; 3g fiber; 24g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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