Jacket potatoes with barley remoulade

Ingredients for 4 servings:

• 100 g barley groats
• 200 ml vegetable stock
• 2 eggs
• 1 large spring onion(s)
• 2 bunches of chives
• ½ cucumber(s)
• 2 tbsp capers
• 200 g sour cream
• 125 g crème fraîche
• 1 tbsp lemon juice
• some pepper, white
• Sea salt
• 1 kg jacket potatoes

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Barley groats and eggs can be prepared – they must cool down

Add the barley groats to the pot and pour in the vegetable stock. Bring to a boil and simmer for 20 minutes over low heat. Boil the eggs, let them cool, peel them, and dice them with an egg slicer. Scrape out the insides of the cucumber with a spoon and finely dice the cucumber. Chop the spring onion and chives. Mix the sour cream and crème fraîche in a bowl, add the loosened barley groats, capers, cucumber, eggs, spring onions, and chives, and stir in. Season with lemon juice, sea salt, and white pepper. Refrigerate and let it marinate well. Meanwhile, boil the jacket potatoes; this will take 20 to 25 minutes, depending on their thickness. Serve steamed with the tartar sauce. Adjust seasoning if desired. You may need to add a little more crème fraîche or sour cream before serving if the barley has thickened a lot. Tip: If you prefer a more tangy flavor, you can use pickled gherkins instead of the cucumber, or mix the different types of cucumbers. Just be careful with the lemon juice.