Krusty Knipptaler with Spicy Potato and Mustard Mash, Pickled Vegetables and Fried Quail Eggs

Peel and dice the potatoes and cook them in water with the grated ginger (1/2 cm thick slice) and salt until soft. Arrange the sour vegetables nicely on the plates, fan the cucumber. The beetroot means pickled balls. Mash the potatoes with the butter and mustard (never with the mixer or puree!). Season with mustard, turmeric, apple cider vinegar, clove, pepper and salt and set aside. Cut the cold Knipp (or Bremer Pinkel) into ½ cm thick slices, fry them gently in a pan with a little clarified butter for about 4 minutes on each side and turn carefully. At the same time, carefully fry the quail eggs in a pan with a little fat until golden brown, pepper & salt, keep warm. Place the mustard mash on the plates with the piping bag, place the Knipptaler next to it and garnish with the quail egg.