CUCUMBER COULIS
"This refreshing coulis goes well with cold poached fish, smoked salmon, cold omelettes and pasta salads. It will keep for 48 hours in the fridge, but the water in the cucumber will cause it to separate, so stir with a small whisk for a few moments before serving."
1 medium cucumber
1 small red chili
4 to 5 parsley sprigs
6 fresh sage leaves
3 tbsp. olive oil
Squeeze of lemon juice, to taste
Salt and freshly ground pepper
Peel cucumber, cut in half lengthwise and remove seeds. Cut cucumber into chunks and put in blender.
Halve chili lengthwise. Scrape out white membrane and seeds with a small knife, then chop as finely as possible. Add chili to blender (remember to wash hands afterwards). Whiz cucumber chunks and chili for 1 minute until fairly smooth. Season with salt and pepper.
Serves 6
Source: Michel Roux: New Creative Techniques from a French Master Chef
"This refreshing coulis goes well with cold poached fish, smoked salmon, cold omelettes and pasta salads. It will keep for 48 hours in the fridge, but the water in the cucumber will cause it to separate, so stir with a small whisk for a few moments before serving."
1 medium cucumber
1 small red chili
4 to 5 parsley sprigs
6 fresh sage leaves
3 tbsp. olive oil
Squeeze of lemon juice, to taste
Salt and freshly ground pepper
Peel cucumber, cut in half lengthwise and remove seeds. Cut cucumber into chunks and put in blender.
Halve chili lengthwise. Scrape out white membrane and seeds with a small knife, then chop as finely as possible. Add chili to blender (remember to wash hands afterwards). Whiz cucumber chunks and chili for 1 minute until fairly smooth. Season with salt and pepper.
Serves 6
Source: Michel Roux: New Creative Techniques from a French Master Chef
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