Labskaus Frisian style

Ingredients for 4 servings:

• 4 potatoes
• 2 m.-large carrot(s)
• 4 m.-sized onion(s)
• 1 garlic clove(s)
• 4 small pieces of celeriac
• 4 strips of leek
• 1 can of corned beef
• 100 g fish, e.g. B. Pollock fillet
• some bacon cubes
• some juniper berries
• some allspice berries
• 3 bay leaves
• 250 ml meat broth
• 1 small jar of beetroot
• 8 gherkins
• 4 eggs
• 4 rollmops
• salt and pepper
• n. B. Herbs for garnishing

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 30 minutes

Fry the bacon cubes in a wok. Sauté the onions, carrots, celery, garlic, and leek until golden brown. Meanwhile, peel the potatoes and cook until soft, then mash them. Brown the fish in the wok with the vegetables and break them into small pieces. Now add the corned beef and mix everything into a mixture. Add the mashed potatoes. Top up with meat stock and add the spices. Simmer for 1 hour and 30 minutes. Add small pieces of gherkins and beetroot, a little gherkin juice, and 2 tablespoons of the beetroot juice to the mixture. Season with salt and pepper. Serve the Labskaus with the rollmops, gherkins, and beetroot. Fry the eggs until fried and place them on top of the Labskaus. Garnish with herbs.