Lobscouse
with egg, beetroot and mashed potatoes
Ingredients for 4 people
- 800 gPotatoes
- Salt
- 100 gButter
- 200 mlMilk
- Nutmeg
- 1600 gPrime boiled veal (small cut)
- Some oil
- 400 gKühne Red Baby Beets
- 200 gKühne Fine Cornichons
- 2 TbspKühne Prepared Horseradish
- 100 gWhipped cream
- Some lemon zest from an organic lemon
- 4Eggs
- Butter for cooking
- 4Rolled pickled herring
- 2 TbspChopped tarragon
Nutritional information
Approx. 1920 kcal (8033 kJ) / 104 g protein / 83 g fat / 97 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
The nutritional values given are approximate and should be taken as a guide.
Products used
Preparation
1. Wash, peel and then cook the potatoes in salted water until tender. In the meantime, melt the butter in a saucepan while stirring constantly until it is golden brown. Drain the potatoes, mash with butter and a little milk and season with salt and nutmeg. Keep warm.
2. Trim the prime boiled veal, sear in some hot oil in a pan on all sides. Place in a casserole and cook in a preheated oven at 180° C for about 15 minutes.
3. In the meantime, drain the beetroot. Cut the gherkins into thin slices. Bring the horseradish with cream and some milk to a boil, season with salt and lemon zest. Fry the fried egg(s) in some butter. Cut the prime boiled veal into thin slices.
4. Serving the lobscouse: Plate the mashed potatoes. Stack some of the prime boiled veal slices, fried egg, beetroot and gherkins on top. Place the rolled pickled herring on top and sprinkle with tarragon. Froth up the sauce with a hand blender and pour on top.
