Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (serves 4):Method: Cut the cucumber into four equal-sized pieces.
Hollow the pieces out, being careful not to break them up.
Cook in a large pan of salted water for about 8 minutes, remove from the heat and set to one side.
For the Hollandaise sauce:
Melt the butter.
In a bowl over a bain-marie, whip the egg yolks with a few drops of water.
Once whipped, gradually add the butter. Once smooth, add the lemon juice, season, beat and set to one side.
For the parsley oil:
Wash the parsley leaves.
Using an electric blender, crush the parsley leaves with a pinch of garlic, olive oil and vinegar.
To sauté the mushrooms:
In a frying pan, lightly fry ½ chopped garlic clove with a few drops of olive oil.
Cut the mushrooms into long thin strips and add to the pan.
Add a pinch of salt and sprinkle with the chopped parsley.
Add the mushrooms to the Hollandaise sauce and pour the mixture into the hollow cucumber pots. Pop them under the grill to lightly brown, then serve with a drizzle of parsley oil for added flavour and colour.