Braised cucumbers with capers

Ingredients for 4 servings:

• 1 cucumber(s), approx. 500 g
• 1 tbsp clarified butter
• 1 medium-sized onion(s), cut into small cubes
• Salt
• 3 tbsp lemon juice
• 100 ml instant chicken broth
• 30 g butter
• 150 g crème fraîche
• Pepper, white, from the mill
• 2 tbsp dill, chopped
• 2 tbsp capers, small, nonpareils

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a versatile side dish

Peel the cucumber and halve it lengthwise. Scrape out the seeds with a teaspoon or a vegetable melon baller (it has a sharper edge). Halve it again lengthwise and cut into 1/2-1 cm thick slices. Heat the clarified butter and sauté the onion until translucent. Add the cucumber pieces and fry everything vigorously. Season carefully with salt and lemon juice and pour in the chicken stock. Cook uncovered for 3-4 minutes. Drain the cucumber mixture in a sieve, reserving the liquid. Then bring it to a boil with butter and crème fraîche (or reduce it slightly) and emulsify with a whisk. Season the sauce with salt, pepper, dill, and capers. Add the cucumber pieces again and heat through. Delicious with fish, minced meat dishes (e.g., meatballs, bratwurst), or veal.