Poached Kasseler with egg remoulade and roasted potato vegetables

Name: Poached Kasseler with egg remoulade and roasted potato vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 medium-sized onions; 2 Bay leaves; 4 Cloves; 800 g detached Kasseler-Ridge; 2 Eggs (size M); 3 Gherkins (approx. 30 g each); 2-3 stem(s) Parsley; 100 g Salad cream (40 % fat); 200 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 800 g Potatoes; 200 g Carrots; 200 g Courgette; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Herbs

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 medium-sized onions
2 Bay leaves
4 Cloves
800 g detached Kasseler-Ridge
2 Eggs (size M)
3 Gherkins (approx. 30 g each)
2-3 stem(s) Parsley
100 g Salad cream (40 % fat)
200 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
800 g Potatoes
200 g Carrots
200 g Courgette
1 TABLESPOON Oil
7-10 Tbsp Pepper
7-10 Tbsp Herbs

Directions

1
Peel 1 onion, lard with laurel and cloves. Bring approx. 3 litres of water with the onion to the boil, add the smoked pork loin and let it simmer for approx. 1 hour. In the meantime, prick the eggs and cook in boiling water for about 9 minutes. Take them out, quench them and remove the shell. Cut the eggs into fine cubes with the egg slicer. Cut cucumbers into fine cubes.
2
Wash parsley, dab dry and chop finely. Stir salad cream and yoghurt until smooth. Season with salt and cayenne pepper. Stir egg, cucumber cubes and parsley into the salad cream. Wash the potatoes and cook in boiling water for about 15 minutes. In the meantime clean and peel carrots and cut them into sticks of about 3 cm length. Wash and clean the zucchini and cut them into 3 cm long sticks as well. Peel the rest of the onion and chop finely. Drain the potatoes, rinse and peel the skin. Quarter potatoes lengthwise. Heat the oil in a large coated pan and fry the potatoes and carrots for about 10 minutes, turning them golden.
3
In the meantime clean and peel carrots and cut them into sticks of about 3 cm length. Wash and clean the zucchini and cut them into 3 cm long sticks as well. Peel the rest of the onion and chop finely. Drain the potatoes, rinse and peel the skin. Quarter potatoes lengthwise. Heat the oil in a large coated pan and fry the potatoes and carrots for about 10 minutes, turning them golden. Add the zucchini and diced onion about 5 minutes before the end of the frying time. Season with salt and pepper. Remove the slices of pork and cut them into approx. 5 mm thick slices. Arrange the slices with fried potatoes and vegetables on a plate and garnish with herbs. Serve remoulade extra
4
Add the zucchini and diced onion about 5 minutes before the end of the frying time. Season with salt and pepper. Remove the slices of pork and cut them into approx. 5 mm thick slices. Arrange the slices with fried potatoes and vegetables on a plate and garnish with herbs. Serve remoulade extra