Difficulties:[usr 2]
Wash the cucumber, do not peel it, remove the ends.
Cut half the cucumber into fluted slices (blanch in boiling salted water)
Turn the other half of the cucumber into olives, (blanch in boiling salted water)
Recover the juliennes from the fluting, (blanch in salted boiling water))
Pass all the remaining cucumber scraps through a cutter, add a little water, put on the heat,
Poach the fish fillets in the cucumber juice,
decant once cooked, place on absorbent paper.
Let the cooking reduce, filter through cheesecloth* and beat in the butter in pieces off the heat,
Adjust the seasoning.
Place the cucumber slices in a crown on the plate as well as the olives
Place the sauce in the center and the fish on top.
Garnish with the julienne of cucumber and chopped chervil.
* You can also not filter.
Culinary Ideas from Chef Hubert
