Chicken Turbot with Cucumber

Name: Chicken Turbot with Cucumber (Filets de turbotin aux concombres)
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: For four people
Cuisine: French
Ingredients: 1 medium cucumber; 2 shallots; 1 chicken turbot weighing 1.3 kg (2 lb 14 oz); 500 ml (scant pint) double cream; 200 ml (⅓ pint) dry white wine; 1 tomato; juice of ¼ lemon; salt, freshly-ground pepper; salt, freshly-ground pepper; parsley, coarsely chopped; butter

Filets de turbotin aux concombres

Preparation info

For
four
people

Difficulty
Medium
Ready in
1 hr 5

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

1 medium cucumber
1 chicken turbot weighing 1.3 kg (2

Europe
France
Main course
Gluten-free

Method

Ten to twelve hours in advance

Choose a long firm cucumber. Cut off the two ends and cut into three short lengths. Peel each piece and cut downwards into thin slices, discarding the pips. Then slice into julienne strips and leave to soak in a bowl of cold water for 10 to 12 hours.