Hi , thought I'd post this as I currently have a bit of a glut of cucumbers and it goes really well with all kinds of fish.
The actual recipe is From Delia online as part of the salmon fishcakes & cucmber and dill sauce.
Hope ou like it,
Terri :) ;
1 lb (450 g) cucumber
1 level tablespoon fresh dill, chopped
1 oz (25 g) butter
2½ fl oz (65 ml) crème fraîche
1 dessertspoon lemon juice
salt and freshly milled black pepper
To make the sauce: first pare off the peel of the cucumber with a potato peeler, as thinly as possible as the green bit just beneath the surface of the peel is important for the colour of the sauce. Then cut the cucumber in half lengthways and remove the seeds, using a teaspoon to scoop them out. Now cut the cucumber into ¼ inch (5 mm) dice.
Next, heat the butter in a smallish pan over a very low heat, add the diced cucumber and some salt and toss it around in the butter. Then put a lid on and, keeping the heat as low as possible, let the cucumber sweat gently for about 10 minutes, shaking the pan from time to time to make sure none of it catches on the base. As soon as the pieces of cucumber are just tender (but still retaining some bite), stir in the crème fraîche, dill and a little lemon juice. Season with more salt if it needs it and some freshly milled black pepper, then warm through gently.
Now tip half the sauce into a food processor/liquidiser, whizz till smooth, then mix with the rest of the sauce.
Keep until needed.
easy and absolutely scrumptious!!
