Difficulty: Level 2 (Intermediate)
Wash the cucumber and pat dry; do not peel. Trim the ends.
Slice half the cucumber into fluted decorative rounds using a fluted cutter; blanch in boiling salted water, then drain and refresh under cold water.
Scoop the other half into small olive shapes with a melon baller; blanch similarly.
Retrieve the fine julienne strips from the fluted cutter and blanch those too.
Juice or blend the remaining cucumber scraps, add a splash of water, and bring to a gentle simmer.
Poach the zander fillets in the cucumber juice until just cooked. Lift out carefully, drain on absorbent paper.
Reduce the poaching liquid, strain through cheesecloth (optional), then off the heat, whisk in butter pieces to emulsify into a velvety sauce.
Season to taste.
Plate the fluted slices and olive shapes in a crown. Spoon sauce into the center, top with fish. Garnish with julienne and chopped chervil.
*Tip: Skip straining for a rustic sauce.
Culinary Ideas from Chef Hubert
