Grandma Gert's Recipes

My grandmother's favorite recipes collected over her lifetime.

Tuesday, August 23, 2005

Cuke Accompaniment for Poached Fish

4 good sized cukes
3 Tbsp. butter
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
1 Tbsp. freshly chopped parsley

Bring a large pot of salted water to a boil. Trim each cuke at both ends. Cut eadh one across widthwise into 4 pieces. Place each flat side down on a board and quarter it. With small paring knife remove seeds and cut off skin. All pieces should be same size for proper cooking. Place cukes in boiling water and bring to a boil again. Reduce heat and boil slowly for 6 to 8 minutes until tender when pierced with point of knife. To stop cooking put pot under cold running water. When cukes are cold drain in colander. Melt butter in saucepan until foams - add cukes, salt, and pepper and cook over medium heat for 5 to 6 minutes so pieces are very hot. Add parsley and serve immediately over poached fish or well-sauced veal dish.


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