Cucumber Coulis
This refreshing coulis goes well with poached fish, smoked salmon, cold omelettes and pasta salads.
Overview
A fresh, herbaceous garden sauce featuring smooth cucumber purée infused with chilli, parsley, and sage, finished with silky olive oil. This elegant savory coulis is surprisingly versatile, working beautifully with delicate fish, cold dishes, or as a sophisticated finishing sauce. Light yet flavorful.
Ingredients
- 1 cucumber (medium)
- 1 red chilli (de-seeded and diced)
- 4 sprigs parsley (roughly chopped)
- 6 sage leaves (roughly chopped)
- 50 ml olive oil
- squeeze of lemon juice
- salt
- pepper
Method
- Peel the cucumber, cut it in half length-ways and remove the seeds.
- Chop the cucumber into chunks and put into a blender.
- Add the chilli to the blender and purée for 1 minute until the mixture is fairly smooth.
- Add the parsley and sage to the blender and process for another minute.
- Pour in the olive oil and a generous squeeze of lemon juice.
- Blend for about 2 minutes until smooth and almost creamy.
- Pour the coulis into a bowl, taste and adjust the seasoning, adding more lemon juice if needed.
- Cover and refrigerate until ready to serve.
Notes
- Cucumber seeding: Essential, removes excess water that would dilute the coulis.
- Fresh herbs: Use the freshest parsley and sage available; dried herbs cannot replicate the bright flavor.
- Chilli heat: Start with ½ chilli and adjust to taste for your preference.
- Oil quantity: Sufficient olive oil creates the creamy texture that defines this sauce.
Serving
Serve with: Poached fish, smoked salmon, cold salads, or as a plating accent Drizzle on: Light-colored plates or white fish for striking presentation
Storage
- Keeps 2-3 days refrigerated in an airtight container
- Does not freeze well due to herb flavor degradation
- Serve chilled
- Oil may separate slightly during storage; stir before serving
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