Poached Kasseler with Frankfurt green sauce
easy
60 mins
60 mins
Ingredients
- 800 g baby potatoes
- 1 Onion
- 2 Carrots
- 1 Stalk leek (leek)
- 8-10 black peppercorns
- 1-2 Bay leaves
- 1 kg sprung Kasselernacken
- 5 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sugar
- 3 TABLESPOONS Herb Vinegar
- 150 ml Oil
- 150 g Low-fat curd
- 1/2 bunch Chives
- 1/2 Beet Cress
- 5 Stem(s) Watercress
- 1 collar Parsley
- 3 Stem(s) Lovage
- 1/2 bunch Tarragon
- 1/2 bunch Chervil
- 5 leaves Sorrel
- 1 stalk of lemon balm
- 7-10 Tbsp (alternatively 1 bunch of ready mixed herbs for Frankfurt green sauce)
- 7-10 Tbsp Herbs
Directions
- 1
Wash the potatoes thoroughly and put them in a pot with water, bring to the boil and cook over medium heat for about 20 minutes. Then drain, quench and peel. In the meantime peel and quarter the onion. Clean, wash and halve the carrots. Clean, wash and cut the leek into large pieces. Put 2 litres of water, onion, carrots, leek, peppercorns and bay leaf in a pot, bring to the boil, add meat and simmer at low heat for about 30 minutes.
- 2
Meanwhile, for the sauce, put eggs in boiling water and cook for about 10 minutes. Then drain, quench and peel. Separate egg white and egg yolk. Pass the egg yolk through a fine sieve into a bowl. Mix with salt, pepper, sugar and vinegar. Allow 125 ml oil to soak in while stirring continuously. Finely chop the egg whites of 3 eggs and stir into the egg yolk mixture. (Use the rest of the egg white for other purposes.) Stir in the quark. Wash the herbs and drain well. Cut chives into fine rolls. Chop the remaining herbs finely and stir into the sauce. Season to taste with salt, pepper and sugar.
- 3
Finely chop the egg whites of 3 eggs and stir into the egg yolk mixture. (Use the rest of the egg white for other purposes.) Stir in the quark. Wash the herbs and drain well. Cut chives into fine rolls. Chop the remaining herbs finely and stir into the sauce. Season to taste with salt, pepper and sugar. Put in a cool place. Heat 25 ml oil in a frying pan, add potatoes and fry until golden brown while turning. Season with salt and pepper. In the meantime, lift the smoked pork loin out of the stock and slice thinly. Serve the potatoes, smoked pork loin and some sauce on a plate, garnished with herbs as desired. Res
- 4
Put in a cool place. Heat 25 ml oil in a frying pan, add potatoes and fry until golden brown while turning. Season with salt and pepper. In the meantime, lift the smoked pork loin out of the stock and slice thinly. Serve the potatoes, smoked pork loin and some sauce on a plate, garnished with herbs as desired. Res
Nutrition Facts
860 kcal
28 g
61 g
58 g
More Delicious Recipes
