Summary

Ingredients

• 1 cucumber (s), approx. 500 g
• 1 tablespoon clarified butter
• 1 medium onion (s), cut into small cubes
• salt
• 3 tablespoon lemon juice
• 100 ml chicken stock, instant
• 30 g butter
• 150 g crème fraîche
• White pepper from the mill
• 2 tablespoon dill, chopped
• 2 tablespoon capers, small, nonpareils

Print Recipe Pin Recipe

Instructions

1. Peel the cucumber and cut in half lengthways. Scrape out the seeds with a teaspoon or a ball cutter (has a sharper edge). Halve again lengthways and cut into 1/2 - 1 cm thick slices.
2. Heat the clarified butter and let the onion become translucent in it. Add the cucumber pieces and fry everything vigorously. Season carefully with salt and lemon juice and add the chicken stock. Cook uncovered for 3 - 4 minutes.
3. Drain the cucumber vegetables in a colander, collecting the stock. Bring this to the boil briefly with butter and crème fraîche (or reduce it a little) and emulsify with a whisk. Season the sauce with salt, pepper, the dill and the capers.
4. Add the cucumber pieces again and warm up.
5. Is very tasty with fish, minced meat dishes (e.g. meatballs, bratwurst) or veal.