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Saturday September 14, 2013
Reasons to grow cucumber: 1, 2, 3
This is an unusual recipe which we tried as we have a lot of home-grown cucumbers - and it involves fish, which is very easy for me to find in our very local fishmonger. The dish was unexpectedly delicious - I do not mean I expected it to be horrid (!), but it was quite exceptional. I expected the cucumber to cook like squash and be soft, but it remains crunchy - which may be why you do not often see it cooked.
Yum
Recipe by Nigel Slater featured in the Observer and the photo is by Jonathan Lovekin for the Observer.
Cucumber pie (with salmon and prawns)
Serves 2
Ingredients:
- 1½ oz firm white bread
- Fresh dill
- grated zest of unwaxed lemon
- a small cucumber
- 5 oz salmon
- 4 oz shelled prawns
- 3½ oz cod
- A few capers*
- 1 oz butter
- 2½ fl oz double cream
* I left these out of my version as I had none easily available and we are not so keen on them anyway.
Method
- Preheat the oven to 180 degrees C, or Gas Mark 4.
- Crumb the bread in a food processor together with a handful of dill and the grated zest of a lemon.
- Lightly peel the cucumber, remove the seeds, and then chop into chunks.
- Remove the skin from the salmon and cod (or get the fishmonger to remove them with their much sharper knives!), cut both into large chunks and place the pieces of fish into a shallow baking dish along with the shelled prawns.
- Tuck the cucumber pieces in between the fish.
- Sprinkle in the capers if you are using them (see * above).
- Season with salt and black pepper then add the butter chopped in pieces.
- Pour over the double cream and then scatter over the dill crumb topping.
- Bake for 25 minutes.
- Eat.
Posted by Christina at 9:11 PM. Category: Kitchen and food
