We seldom cook cucumbers in this country and I think it’s a shame – they make a delicate and delicious accompaniment to fish. It’s also a great way to use up a cucumber that isn’t quite perky enough to chop up and toss into a raw salad
Peel the cucumber (save the peel, see below). Halve the cucumber lengthways and scoop out the seeds using a teaspoon, then cut the flesh into 3cm pieces.
Heat the butter in a frying pan over a medium- high heat. When it has stopped foaming, toss in the cucumber pieces with a pinch of salt and fry for 5–7 minutes, until they begin to turn slightly golden around the edges.
Add the herbs and crème fraîche, if using, stir and season very well with salt and pepper. Serve immediately.
1 cucumber, slightly soft is fine
Generous knob of butter
Few tablespoons of chopped herbs (chives, dill, chervil are all good, either alone or in combination)
1–2 tablespoons crème fraîche (optional)
Salt and freshly ground black pepper
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Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.