John Myers
Aspic Cutlet with Hearty, Hearty Fried Potatoes
The perfect aspic cutlet with hearty, hearty fried potatoes recipe with a picture and simple step-by-step instructions.
- 220 g / finished product 2 Sülzkotelett
- 500 g Triplets (small, waxy potatoes)
- 1 tsp Salt
- 75 g 1 Zwiebel
- 1 tbsp Lard
- 1 tbsp Sunflower oil
- 1 tsp Whole caraway seeds
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 50 g 2 Gewürzgurken
- Wash triplets (small, waxy potatoes), cook in salted water (1 teaspoon salt) for about 20 minutes, drain, rinse with cold water, peel off, cut into slices and allow to cool. Peel the onion, quarter it, cut it into thin slices and pull them apart in strips. Heat the lard (1 tbsp) with sunflower oil (1 tbsp) in a pan, add the potato slices and fry vigorously, turning carefully. Add the sliced onion and season with whole caraway seeds (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Fry everything until golden brown. Arrange and serve the aspic cutlet with hearty fried potatoes and pickled cucumber on 2 plates.
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