Stuffed Braised Cucumbers with Crab Sauce’.

Crayfish tails (from the fishmonger boiled and broken out, alternatively shrimp in brine) From the cucumbers cut the ends small.

Remove the skin from the cucumbers, cut them in half lengthwise and scrape out the seeds with a tablespoon.

Season the cucumber flesh lightly with salt.

Peel the shallots and chop finely.

Remove the crusts from the toast and crumble finely.

Roughly dice the pike-perch fillet (without skin and bones), sprinkle with the juice of one lemon and leave to cool.

Finely chop 20 g shrimp.

Strip dill from stems and chop finely.

Save dill stalks.

Boil vinegar with salt and 2 tbsp tap water.

Dry the cucumber halves and wash them in the vinegar for 3-4 minutes.

Place open side down on paper towels.

Steam the shallot cubes in 20 g butter at moderate temperature. Leave to cool.

Now make into puree with pike-perch cubes and bread crumbs.

Add a quarter l of ice-cold whipped cream little by little.

Season the farce with pepper and salt.

Add dill and chopped shrimp.

Place the cucumber halves in a roasting pan.

If needed, cut the bottoms a tiny bit flat to give them more stand.

Using a piping bag with a large hole nozzle, pipe the farce into the cavities.

Spread remaining dill stalks, butter, wine, savory and tarragon between cucumbers.

Place in a heated oven at 200 °C for 30-35 min. on the lowest rack (gas 3, convection oven 180 °C ).

The

Related Recipes: