Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 10 Active Time: 0 : 05
US/Metric: [convert to metric]
Ingredients
Preparation
You will need a VERY sharp small knife. Be extra careful while you are carving. The idea is to cut the cucumber, not yourself nor anyone else.
Pick a cucumber with a lot of curve to but fairly even in diameter.
Slice off a portion of the bottom to form a flat spot to let the "fish" stand up. Save the slice as it will become the "tail" Take a slice off each side to form a "white patch" and save those slices. They will form top and side "fins"
Cut a vertical notch in the back that will hold the "tail" slice firmly. Cut a notch at the front for the mouth and several "gills" along the side of the head. Use the point of the knife to cut out "eyes".
From the saved side slices fashion a pair of side (pectoral) fins and one "dorsal fin". Cit thin slits to wedge the fins into the slots. Finally add a sliver of bell pepper for a "tongue".
