Ingredients for 4 persons
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800 g Potatos
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Salt
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100 g Butter
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200 ml Milk
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Nutmeg
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1600 g Beef cheeks
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Oil
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1 jar Kühne whole beets
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200 g Kühne Gourmet Selection Cornichons
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2 TSP Kühne horseradish
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100 g Cream
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Lemon zest
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4 Eggs
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Butter to fry
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4 Pickled herring roll
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2 TBSP Tarragon
Preparation
Kitchen utensils
Vegetable peeler, stove, pot, potato masher, pan, baking dish, oven, sieve, chopping board, knife, hand blender
Wash, peel, and boil the potatoes in salted water until tender. Meanwhile, melt the butter in a saucepan, stirring until golden. Drain the potatoes, mash with the butter and a little milk, and season with salt and nutmeg. Keep warm.
Trim the beef cheeks and sear all over in hot oil. Place in a baking dish and cook in a preheated oven at 180 °C for about 15 minutes.
Drain the beetroot. Slice the gherkins thinly lengthwise. Heat the horseradish with cream and a little milk, then season with salt and lemon zest. Fry the eggs in some butter. Slice the veal topside thinly.
Plate the dish: place mashed potatoes on each plate. Stack beef slices, fried egg, beetroot balls, and gherkins on top. Add a rollmops and sprinkle with tarragon. Froth the sauce with a hand blender and pour over.
Nutritions
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Calorific value
ca. 1920 kcal (8033 kJ) -
Protein
104 g -
Fat
83 g -
Carbohydrates
97 g