- ½ cucumber, peeled and quartered lengthways
- 2 shallots, sliced
- 100ml/3½fl oz white wine
- 100ml/3½fl oz white wine vinegar
- 30ml/1fl oz double cream
- 250g/9oz unsalted butter, diced
- salt, to taste
- cayenne pepper, to taste
- 2 lemons, juice only
- 2 tbsp rapeseed oil
- 2 red mullets, filleted and pin-boned
- borage cress
- cucumber flowers
- Heat a dry non-stick pan and put the cucumber quarters seed side down in the pan. Leave them that way until seared and toasted. Add a knob of the butter and a pinch of salt to the pan and turn the cucumber over. Continue to cook for a few more minutes. Remove and set aside.
- Heat a saucepan and add the shallots, wine and vinegar and cook until the shallots are soft. Transfer to a blender or food processor and blend until smooth. Pass through a sieve.
- Add a tablespoon of the shallot purée and the cream to a separate pan. Heat the shallot cream, then add the diced butter a bit at a time.
- Once fully incorporated, season with salt, cayenne pepper and lemon juice.
- Heat a medium frying pan and add the oil. Once hot, add the fillets and cook for two minutes on each side. (Add a knob of butter and a squeeze of lemon juice towards the end if you want to add more flavour. Spoon the melted butter over the fish.)
- To serve, place the seared cucumber on each plate, then lay the fish next to the cucumber.
- Dress with the sauce and cress and flowers.