We found some beautiful tiny cucumbers at the store yesterday. It sparked the idea of cucumber rigatoni. In following the Italian theme, we wrapped and roasted flounder in prosciutto to season the fish and then peeled it away to expose the firm flaked fish beneath. We paired the two together with some shimeji mushrooms and mortadella bubbles.
The cucumbers were cooked sous vide and then sauteed on the pick-up so they were slightly denser than raw cucumbers, tender on the outside and still slightly crunchy in the center. The texture mimicked "al dente" pasta that had been slightly under-cooked. The mushrooms were soft and slippery with a sweet flavor and some delicate earthy notes. The cheese added a hint of creaminess and really pulled the everything together. The fish was tender and toothsome. The flavors of the mortadella hit the front palate giving way to the light, clean flavors of the fluke and finishing on the slightly game-y notes from the prosciutto wrapping. All in all we were quite pleased with the way this dish came together.