3 seedless cucumber
30 ml butter
30 ml mint, finely chopped
2 ml salt
1 ml pepper
2 ml lemon zest
5 ml fresh lemon juice
Cut each cucumber into long thin julienne strips. Blanch cucumber noodles in boiling salted water for 1 minute. Drain in colander. Immerse noodles into large bowl of ice water. Drain cucumber noodles and transfer to paper towel and pat dry.
Heat butter in heavy skillet over moderate heat. Cook cucumber noodles, mint, salt, pepper, lemon zest and lemon juice. Toss to mix well.
Serves 4