Cucumber & Wasabi Beurre Blanc

Cooking time: 30 mins

SERVES: 2-4

Ingredients

- 1 Shallot (peeled & Sliced)

- 60g White Wine

- 50g White wine vinegar

- 50g water

- 50g Whipping cream

- 170g Unsalted Butter (cold)

- 1 Cucumber (peeled & chopped - keep the skins!)

- 20g Wasabi paste

- 1 Lemon

- Salt (to taste)

- Cayenne Pepper (to taste)

Method

- Place the sliced shallot, white wine, vinegar & cucumber flesh into a medium saucepan. On a high heat, reduce until all the liquid is nearly gone (you’re looking for less than a teaspoon full left in the pan).

- Pour in the cream & water, then bring to the boil.

- Gradually whisk in the cold butter, a little at a time until all the butter is used, and you have a thickened glossy sauce.

- Pour the beurre blanc through a sieve, and discard the shallot & cucumber flesh.

- Add the cucumber skins, wasabi, a pinch of salt and blend until smooth and green in colour.

- Season with salt, lemon juice, and cayenne pepper. Then serve and enjoy!

This sauce is a classic reimagined, and works perfectly on white fish with greens. - Enjoy!