Frisons De Concombre
Ingredients
600 grams Cucumbers
200 ml Cream preferably with 45% milk fat
1/2 Lemon
Salt And Pepper
Method
Choose two very fresh cucumbers. Slice off the two ends, peel, then divide each cucumber into four lengthwise and cut into lengths of 7-8 cm. From these pieces, cut a fine, even-lengthed julienne, removing the pips as necessary. Rinse in cold water, and allow to sit for up to 12 hours, changing the water two or three times. This firms the cucumber and makes it more digestible. Drain just before use.
In a medium sized saucepan, bring the cream to the boil. Season it with salt and pepper and allow to reduce to half the quantity. Add the cucumber julienne, which, because they render water, will thin the cream. Allow to reduce a further five minutes to regain its consistency. Season to taste with salt and pepper and the juice of the lemon. A beautiful vegetable for many a fish or white meat.
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