Red mullet, seared cucumber, borage and beurre blanc

“Beurre blanc”, French for “white butter” is a classic French sauce of emulsified butter and reduced vinegar and wine. It makes a delicious accompaniment to red mullet fillets, garnished with pretty yellow cucumber flowers and borage cress.

By Tom Kerridge
From Spring Kitchen with Tom Kerridge


  • 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