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CUCUMBERS STUFFED WITH COD

Wash, dry and peel the cucumbers, leaving 1/3 inch wide strips of skin on . Cut them into 1 1/4 inch long sections, remove the core with a small spoon, leaving a 1/2 inch thick base on. Blanch them for 5 minutes in boiling salted water, refresh them immediately in ice cold water and drain them on a cloth. Coarsely chop the pistachio nuts. Dice the cod fillets into large cubes and blend them in a mixer for 30 seconds on high speed. Add the egg whites, season with salt, Cayenne pepper and paprika. Blend in the mixer for another 20 seconds. Add the cream in 3 separate batches, blending after each batch and finally the pistachio nuts, blending one last time. Preheat the oven on 350F. Place the cucumbers, fitting tightly, into a buttered gratin dish, fill them with the stuffing. Cover the gratin dish with a buttered sheet of wax paper (buttered side onto the cucumbers). Bake for 20 minutes, remove the wax paper and continue baking for another 10 minutes.  Prepare the whisked butter sauce: sautˇ the chopped shallots for 3 minutes, in a few teaspoons of butter, add the white wine and reduce the sauce by 2/3. Thoroughly whisk in the remaining butter, cut into chunks. Season with salt and pepper and take off the burner as soon as the sauce reaches a boil. Serve the stuffed cucumbers surrounded in the butter sauce.
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3 cucumbers(2/3 lb each) 
2/3 lb cod fillets
1 1/4 cups thick cr¸me fra”che  or heavy cream
3 egg whites
3 tbsp butter
2 tbsp peeled pistachio nuts

For the sauce :
1 1/2 cups butter
1 oz shallots
1/2 cup dry white wine
powdered Cayenne pepper
paprika, chervil, salt
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40
mn
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35
mn
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Restaurant
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Fish
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Georges BLANC
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M‰con
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