Labskaus

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
5 1
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 5
  • 1 kg cured prime rib (pre-order from the butcher)
  • 1 Bay leaf
  • 3-4 Peppercorns
  • 4 Matie's fillets
  • 1500 g Potatoes
  • 4 Onions
  • 1 TABLESPOON Lard
  • 1 glass (720 ml) Gherkins
  • 1 glass (720 ml) beetroot
  • 7-10 Tbsp Pepper
  • 20 g Butter or margarine
  • 4-6 Eggs
  • 4-6 Rollmöpse

Directions

  1. 1

    Wash the meat, put it in a pot and pour on enough water to cover the meat. Add bay leaf and peppercorns, bring to the boil, cover and cook over a low heat for 1 1/2 hours.

  2. 2

    Matie's water. Wash the potatoes. Cook for about 20 to 25 minutes. Pour off, let it cool down a little, peel it and press it through a potato ricer while still hot. Peel onions and turn them through the coarse disc of the mincer.

  3. 3

    Heat the lard in a pan. Fry the onions in it until transparent. Drain the beetroot on a sieve. Remove meat from the stock. Put the meat, six gherkins, herring and beetroot through the mincer.

  4. 4

    Stir the onions into the potatoes. If the mixture is too firm, stir in some of the hot meat stock. Season to taste with pepper. Heat the fat in a pan and fry the eggs in it.

  5. 5

    Sprinkle with pepper. Arrange lobskaus with one fried egg and rollmops on plates. Garnish with parsley and gherkin.