Peel 2 cucumbers and cut the skins into julienne. Cook in boiling salted water for 5 minutes, cool in ice water. Book.
Cut the third cucumber into olives, while keeping a part with the visible skin. Cook them in salted boiling water for 3 minutes. Refresh with ice water. Book.
Collect all the rest of the cucumbers and put the whole thing in the blender. Filter through a strainer. Put the juice thus obtained in a large sauté pan. Poach the turbot fillets, seasoned beforehand, for about 6 minutes on each side, depending on the thickness.
Drain the fillets with a slotted spoon and place them on a dish covered with paper towel.
Strain the sauce again. Add the cucumber julienne.
Arrange the fillets on 4 plates, decorate around with the cucumber olives. Place in warm oven to reheat.
Add the butter in pieces to the pan, adjust the seasoning and add the chopped chervil.
Take the plates out of the oven and coat the fish fillets.
My advice:
Brill can replace turbot advantageously and is generally more affordable. By heating, the cucumber juice will separate into two parts:on the one hand the water and on the other the pulp. Don't worry too much about it; the bond will reform when the butter is incorporated.
