Thursday, November 26, 2009

Königsberger Klopse

German meat dumplings. Königsberg used to be part of East Prussia but is now known as Kaliningrad, Russia.

Shopping list:
* minced meat (beef, veal, pork or combination)
* eggs
* breadcrumbs
* milk
* onion
* lemon
* capers
* anchovy
* bay leaf
* vinegar
* dry white wine (optional)
* sour cream, best quality you can get
* parsley
* butter
* flower

Quantities for 500 gram of minced meat.

Prepare the broth:

Heat 1 liter salted water, 1 bay leaf, 60 ml vinegar, 125 ml white wine (optional), one halved onion, 10 black peppercorns and 4 piment in pot. This will be the broth.



Make the meatballs:

Combine 500 gram minced meat, 1 egg, some breadcrumbs soaked in milk (50 ml), half an onion (finely chopped), lemon zest, juice of half a lemon, 1 tablespoon chopped capers, 1 tablespoon chopped anchovy fillet, salt and pepper. Optional: chopped parsley. Make little balls, roll in flower.

Carefully place meatballs in broth. Simmer for 15 minutes. Remove meatballs and keep warm. Drain broth through sieve.



Make the cream sauce:

Make a light roux with 50 gram butter, 50 gram flower. Use about 500 ml of the stock. Season with 2 tablespoons sour cream (crème fraîche), one egg yolk, lemon juice (according to taste) and 2 - 3 tablespoons of capers. Add meatballs to cream sauce. Garnish with parsley. Serve with potatoes.

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