Total Calories: 324
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, sauté cucumber and green onion in margarine 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.
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