CUCUMBER SAUCE

MAKES ABOUT 1-1/2 CUPS

This sauce is based on a recipe by Michel Richard. It is excellent with most any firm-fleshed fish. The sauce can be made in the same skillet in which the fish is cooked.

INGREDIENTS

2 small or 1 medium cucumber

2 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. Gradually add egg yolk mixture to cucumbers, whisking vigorously to prevent the eggs from coagulating. Add the chives and cook until mixture thickens, stirring often, for about 7 minutes. Serve over fish fillets.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.