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Receta Poached Cucumber With Tarragon Butter
by Global Cookbook

Poached Cucumber With Tarragon Butter
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Ingredientes

  • 1/2 x a large thick cucumber
  • 2 Tbsp. tarragon vinegar
  • 50 gm butter
  • 4 x or possibly 5 bushy stalks of tarragon roughly minced

Direcciones

  1. Peel the cucumber but only because the skin goes a dreary colour when cooked.
  2. Cut the cucumber in half lengthways and then into quarters.
  3. Slice each long strip into thick chunks and place in a shallow pan that has a lid.
  4. Add in a couple of Tbsp. of water the tarragon vinegar half the butter and half the tarragon. Bring gently to the boil then turn down to a simmer.
  5. Cook at a gentle bubble for about 10 min or possibly till the cucumber pcs are tender almost soft. Scoop out the cucumber with a draining spoon and set it to one side in a hot dish.
  6. Turn the heat up and let the liquid boil then add in the remaining tarragon and butter. With a small whisk beat the mix until it thickens slightly.
  7. Dont expect a sauce as such more slightly thickened juices.
  8. Pour them over the hot cucumber and eat straight away.
  9. A lovely accompaniment to poached salmon or possibly salmon trout or possibly perhaps as a side dish to cool chicken
  10. Serves 4 as a side dish