Recipes

Ingredients

• 2 English cucumbers
• 50 g (1 ¾ oz.) butter
• Coarse sea salt
• For the filling:
• 300 g (10 ½ oz.) witch flounder
• 1 egg white
• 150 ml (⅔ cup) cooking cream (15 or 35%)
• 20 g (2 Tbsp) pistachios
• Salt, pepper, cayenne and paprika to taste

Preparation

• Partially peel the cucumbers to give them a fluted pattern and cut into 5 cm (approx. 2-inch) sections. Hollow them out.
• Lay in coarse salt for about 10 minutes to remove excess water.
• Blanch the cucumbers in salted boiling water. Shock in ice water and drain.
• Purée the flounder in a food processor. Add the egg white, salt, pepper and paprika.
• Incorporate the cream in three portions.
• Rough chop the pistachios and add them to the mousse.
• Butter a baking dish and place the stuffed cucumbers in vertically.
• Cover with a buttered sheet of parchment paper.
• Bake in oven for 15 minutes at 180°C (350°F).
• When halfway done, remove the parchment paper and brush with melted butter. Serve.