Mira Bay Sea Cucumber with Maple Cream Sauce

To appreciate Sea Cucumbers 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.
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Maple Cream

1 tablespoon
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


Maple Cream

  1. Over medium-low heat "sweat" the shallots by sauteing them in butter until translucent.

  2. Deglaze by pouring in the vinegar and white wine.

  3. Simmer the liquid until it is reduced
    by 2/3 and then add cream.

  4. Reduce again by 1/3, and add Horseradish and maple syrup.

  5. Toss in sliced sea cucumber meat and remove from heat.

  6. Season to taste.