Business View Magazine | May 2019

176 BUSINESS VIEW MAGAZINE MAY 2019 MIRA BAY SEA CUCUMBER WITH MAPLE CREAM SAUCE To appreciate Sea Cucumber’s unique qualities, it’s very important to not overcook it, so if you are uncertain, just make the sauce, bring it to a boil, then add the cucumber meat and remove from the heat immediately. Stir the meat into the sauce and the residual heat will be enough to cook the cucumber perfectly. INGREDIENTS MAPLE CREAM 1 tablespoon butter 3 whole shallots, sliced 2 teaspoons tarragon vinegar ½ cup white wine 1 cup 35% cream 2 teaspoons creamed horseradish 1 teaspoon Cape Breton maple syrup Salt to taste. METHOD MAPLE CREAM Over medium-low heat “sweat” (sauté) the shallots in butter until translucent. Deglaze by pouring in the vinegar and white wine. Simmer the liquid until it is reduced by 2/3 and then add cream. Reduce again by 1/3 and add Horseradish and maple syrup. Toss in sliced sea cucumber meat and remove from heat. Season to taste.