Braised cucumbers

Ingredients for 2 servings:

• 2 cucumbers
• ½ bunch dill, fresh
• 2 tsp, heaped butter
• 2 tbsp, leveled flour
• 50 ml cream
• 100 ml cucumber water, from pickled cucumbers
• 1 tsp, leveled vegetable stock powder
• 1 tsp, heaped mustard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Bohemian, for fish and rice

Melt the butter and stir in the flour over low heat, then sauté until light brown. Do not let the flour brown, but gradually add it to the cucumber juices and cream and cook over low heat until a thick sauce forms. Add the vegetable stock and mustard, and season with salt. Set the finished sauce aside. Peel the cucumbers, quarter them lengthwise, and cut into approximately 1 cm pieces. Place them in a saucepan with the finely chopped dill and a pinch of salt. Add a few tablespoons of water so the cucumbers simmer from the start rather than frying. Simmer the cucumber cubes over medium heat for approximately 10-15 minutes, initially with the lid closed. Check occasionally to see if the desired consistency has been achieved: slightly firm to the bite, but with rounded edges and a slight translucent consistency. Since additional water will escape during the process and cannot reduce, drain off some of the liquid if necessary, leaving only a few tablespoons of juice. Now stir in the thickened sauce you cooked at the beginning and let everything warm up. Serve the braised cucumbers with white fish over rice.