John Myers
Stewed Cucumbers with Capers
The perfect stewed cucumbers with capers recipe with a picture and simple step-by-step instructions.
- 500 g Land cucumbers from the garden
- 1 piece Medium onion
- 1 tbsp Clarified butter
- Salt + pepper
- 3 tbsp Freshly squeezed lemon juice
- Sugar
- 200 ml Chicken broth instant
- 30 g Butter
- 150 g Creme fraiche Cheese
- 2 tbsp Fresh dill
- 1 kl. Glass Capers Nonpareils
- First, I peeled the cucumber, cut it in half lengthways and removed the seeds with a teaspoon. Then halve it lengthways again and cut into pieces approx. 1 cm thick.
- In a sufficiently large casserole I heated the clarified butter and let the chopped onion go translucent.
- Now add the cucumber pieces. Turn up the heat and sear everything well.
- Season with salt and lemon juice and pour on the chicken stock. Do not close the lid and let everything cook open.
- In the meantime, prepare a smaller saucepan with a sieve. Because now the cucumbers are poured off and the brew is collected in the small pot, because after all we still need it.
- Since the cucumbers are quite shriveled, the small pot is enough. Because now cold butter and crème fraîche are added to the brew and briefly boiled. Beat well with the whisk (emulsify).
- Now add the cucumber pieces again and season with sugar, salt, pepper, dill and capers.
- We had fish fingers with it, it was delicious. But everything pan-fried is also possible. As everyone likes – and that’s why I now say: Bon appetit
Facebook Comments