Peel the shallots and cut into fine strips. Peel the ginger and grate finely. Peel the cucumber, cut in half lengthways and remove the seeds (best with a teaspoon), then cut diagonally into 2 cm wide pieces and lightly salt.
Heat the butter in a saucepan and sauté shallots and ginger in it over medium heat. Add the cucumber pieces and steam for 1 minute. Pour in the white wine and let it boil down. Pour in the whipped cream and simmer covered over medium heat for approx. 5-6 minutes. At the end of the cooking time, season with salt and pepper. Finally, finely chop the dill and mix in.