1 lb. sole fillets
2 c. water
1 tbsp. lemon juice
6 peppercorns
Half of a small bay leaf (1 inch)
1/2 c. peeled, seeded and chopped cucumber
1 tbsp. chopped green onion
1 tbsp. butter
1 tbsp. all-purpose flour
1/2 c. skim milk
1/2 c. low calorie mayonnaise
1/2 tsp. dried dill weed
1/8 tsp. salt
1/16 tsp. pepper

Roll up fillets starting with the thickest end. Secure with wooden picks. In a 10-inch skillet, bring water, lemon juice, peppercorns and bay leaf to a boil. Place fish in liquid; reduce heat to low, cover and simmer for 12 minutes or until fish is opaque in center. Remove fish with a slotted spoon, draining well. Discard picks. Arrange on a warm serving plate; cover and keep warm. Discard poaching liquid.

Meanwhile, in a 2-quart saucepan over low heat, saute cucumber and green onion in butter for 10 minutes or until cucumber is slightly softened. Stir in flour; add milk. Stirring over medium heat, bring to a boil and boil for 1 minute.

Stir in mayonnaise, dill weed, salt and pepper. Pour over fish. Garnish with lemon, watercress and a cucumber ruffle if desired.