Braised cucumbers in dill sauce

Ingredients for 2 servings:

• 2 braised cucumbers or snake cucumbers
• 1 tbsp butter
• 1 tbsp sugar
• 2 tbsp wine vinegar, possibly one tbsp more
• 1 cup of crème fraîche, approx. 150 g each
• 1 tsp, heaped mustard
• ½ bunch of dill
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Halve the gherkins lengthwise, hollow out the skin, halve again lengthwise, and cut crosswise into strips. Toss the strips with plenty of salt and let stand for about 15 minutes. Then drain the resulting liquid. Heat the butter in a pan. Add the sugar and stir until it dissolves and begins to caramelize. Immediately add the gherkins, pour in the wine vinegar, and let the gherkins simmer for 10 minutes. Grind pepper over the gherkins and add the crème fraîche. Now do not let the gherkins cook any further. Stir in the mustard and add the finely chopped dill. Serve with boiled potatoes and (vegan) meatballs.