Braised Cucumbers with Mustard Sauce

The cucumber is one of the main foods on Hiddensee, along with fish and sea buckthorn, because it thrives well in the harsh island climate.

It is suitable as an addition to many dishes.

Remove the peel from the potatoes, cut them into cubes and make them short. They must be al dente. Heat oil in a casserole. Peel and finely dice a large onion and sauté in the oil until translucent. Remove the skin from the cucumbers and cut them lengthwise. Remove the seeds with a spoon and cut the cucumber flesh into bite-sized cubes. Add to the onions and also saute until soft and translucent. Douse everything with clear soup, add the potatoes and steam on medium heat for about 3-5 minutes. Season with freshly ground pepper, salt and mustard seeds sautéed in butter. Cover and steam on low heat for about 10 minutes. Add mustard, whipped cream and fresh juice of one lemon. The stewed cucumbers should still be al dente. Mix starch with a little cold water and thicken the sauce with it. Just before serving, sprinkle fresh, finely chopped dill over the braised cucumbers.

Tip:

– The braised cucumber recipe can also be spiced up quite easily with tomatoes. Skin them, cut them off and sauté them together with the cucumbers.

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