La Closerie Saint Martin

August 2014

Caramelised Cucumber

(side-dish for four)

Ingredients:

1 large cucumber
1 tbl spoon butter
1 tbl spoon sugar
1 tbl spoon mustard
1 tbl spoon crème fraiche
½ bunch dill, finely chopped
1 dash balsamic vinegar
salt and pepper

Method:

Peel the cucumber, half lengthways and scrape out the seeds. Cut into slices about 5 mm thick.

Melt the butter in a large frying pan, add the sugar, melt and let lightly caramelise. Add the cucumber slices, salt and pepper and cook for about ten minutes on medium heat, stirring frequently. The caramel will solidify when you add the cucumber, but it will melt again while cooking.

Add the balsamic vinegar, mustard, crème fraiche and dill, check seasoning. The cucumber should still be slightly crunchy.

Serve hot, this is a great side-dish to accompany grilled fish and potatoes.

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