Braised Cucumbers in Mustard-Dill Sauce

Remove the skin from the cucumbers, cut them in half lengthwise, remove the seeds and cut into strips. Next, sauté in butter together with the shallot. Dust with a little flour and stir through with the mustard.

Add the double cream and stir well. Then cook the cucumbers for about 5 minutes with the lid closed, maybe cook a little more in the open saucepan. Mix with the fresh dill and capers and season. Serve as an accompaniment to fish or smoked meats.

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