2 (1/2 to 3/4 lb.) fish fillets
1 lg. shallot
1 peeled cucumber
1/2 c. dry white wine
1/2 c. either chicken or fish stock
1/2 tbsp. dill

Chop shallots and place in pan. Add fish fillets; slice cucumbers paper thin and arrange on top of fillets like fish scales. Add wine and stock. Add dill and salt and pepper to taste. Cover pan and bring to a quick boil for 8 to 10 minutes. Remove fillets (being careful with shallots and cucumbers). Place on serving dish. Bring liquid to light boil, reboiling quickly. Pour reduction over fillets and serve.