Bremen herring salad

Name: Bremen herring salad
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 9
Ingredients: 1 medium-sized carrot; 5 medium-sized onions; 20 g clarified butter; 500-600 g lean roast veal (from the leg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bay leaf; 4-6 Eggs (size M); 500 g Matie's fillets; 100 g Gherkins; 1 jar (350 g content) Beetroot balls; 2 (approx. 300 g) sweet apples; 300 g sour cream (or crème fraîche); 150 g Cranberries in their own juice (glass); 2 tablespoons (approx. 20 g) Capers; 1-2 TEASPOONS Mustard; 6 TABLESPOONS Oil; 1-2 TEASPOONS Sugar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 9

1 medium-sized carrot
5 medium-sized onions
20 g clarified butter
500-600 g lean roast veal (from the leg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bay leaf
4-6 Eggs (size M)
500 g Matie's fillets
100 g Gherkins
1 jar (350 g content) Beetroot balls
2 (approx. 300 g) sweet apples
300 g sour cream (or crème fraîche)
150 g Cranberries in their own juice (glass)
2 tablespoons (approx. 20 g) Capers
1-2 TEASPOONS Mustard
6 TABLESPOONS Oil
1-2 TEASPOONS Sugar

Directions

1
Peel the carrot and 1 onion and cut them roughly into pieces. Heat clarified butter in a roasting pan. Fry the roast veal on all sides. Add carrots and onion and fry briefly. Season meat with salt and pepper and deglaze with 1/4 litre hot water. Add bay leaf and cover and braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 1/4-1 1/2 hours.
2
Fry open for the last 15 minutes. Let the roast veal cool down. In the meantime, hard-boil the eggs in boiling water for about 10 minutes. Quench eggs under cold water and let them cool down. Cut matie filets, gherkins, beetroot and the cooled roast veal into even cubes. Peel and quarter apples and cut out the core. Dice the apples as well. Halve the eggs, put the egg yolk in a bowl, dice the egg white. Put 1/3 of the egg white cubes aside for sprinkling. Mix all remaining diced ingredients in a large bowl. For the cream sauce peel 4 onions, dice or grate them finely.
3
Dice the apples as well. Halve the eggs, put the egg yolk in a bowl, dice the egg white. Put 1/3 of the egg white cubes aside for sprinkling. Mix all remaining diced ingredients in a large bowl. For the cream sauce peel 4 onions, dice or grate them finely. Pass the egg yolks through a sieve. Mix sour cream, egg yolks, onions, cranberries, capers, mustard and oil. Season the sauce with salt, pepper, possibly some vinegar (or beetroot or cucumber stock) and sugar. Mix the sauce into the diced ingredients and leave in a cool place for at least 2 hours. Season salad again, arrange in portions and sprinkle with remaining egg white cubes. Black bread tastes good with it
4
Pass the egg yolks through a sieve. Mix sour cream, egg yolks, onions, cranberries, capers, mustard and oil. Season the sauce with salt, pepper, possibly some vinegar (or beetroot or cucumber stock) and sugar. Mix the sauce into the diced ingredients and leave in a cool place for at least 2 hours. Season salad again, arrange in portions and sprinkle with remaining egg white cubes. Black bread tastes good with it
5
With 10 people: