Creamy Cucumber Sauce (for Seafood)
Makes about 1-1/2 cups
This cucumber sauce is based on a recipe by Chef Michel Richard. It is excellent with most any firm-fleshed fish, especially salmon, whether sautéed, poached, baked or broiled. If the fish is sautéed, like the salmon recipe in the similar and related recipes links, the sauce can be made in the same skillet in which the fish is cooked.
- 2 small or 1 medium cucumber
- 2 large egg yolks, brought to room temperature
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/2 cup dry white wine (can substitute fish stock or water)
- 1/2 cup heavy cream
- 2 tablespoons fresh minced chives or green onions
- Salt and pepper to taste
Peel cucumbers; slice in half lengthwise and scrape out the seeds. Chop into small pieces as desired. Whisk together the egg yolks, mustard, and lemon juice. Set aside.
Heat a medium skillet over medium-high heat. Add the wine, cucumbers and cream; cook until cucumbers are tender, about 5 minutes. Add a little of the cucumber mixture to the eggs, whisking vigorously to combine and temper the eggs so they will not scramble. Gradually add egg yolk mixture to the skillet, whisking vigorously. Add the chives and cook until the mixture thickens, stirring often, for about 7 minutes. Serve immediately, spooning some over cooked fish and, if desired, passing extra separately.