Labskaus redefined

Ingredients for 2 servings:

• 500 g roast beef
• Oil for frying
• salt and pepper
• 200 g potatoes, waxy
• 3 herring fillets
• 200 g sour cream
• 1 shallot(s)
• 100 ml apple juice
• Honey
• salt and pepper
• 1 beetroot
• 150 ml vinegar
• 150 ml water
• 1 ml mustard seeds
• 5 tbsp cream
• olive oil
• 200 g celery
• 1 onion(s)
• 2 tbsp olive oil
• 400 ml broth
• 100 ml cream
• 3 eggs
• Flour
• Breadcrumbs
• 1 large potato(s)
• 2 pickled cucumbers

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 20 minutes

This recipe uses all the ingredients of Labskaus, but combines them in a completely new way. It does take a little time to prepare, but it’s worth it. Matjes potato salad: Peel the potatoes and boil them the day before. Cut the potatoes and matjes into small cubes. Finely dice the shallot. Mix the sour cream with the vinegar, apple juice, honey, and spices. Fold in the potatoes, matjes, and shallot, season to taste, and let it sit for 2 hours. Beetroot chips and cream: Peel the beetroot and cut into thin slices. Cook in vinegar and water until al dente. Remove half of the slices. Blend the rest in a blender until you have a creamy sauce. Fry the removed slices in a little olive oil in a pan to make chips. Celery foam: Peel the celery root and cut into small cubes. Peel and finely dice the onion. Sauté the onion in 2 tablespoons of olive oil until translucent, then add the celery and sauté briefly. Add the stock and cook while gently simmering. Add the cream and mash everything a little, then blend with a mixer until foamy just before serving. Fried eggs: Boil 2 eggs until soft-boiled, let them cool, and then peel them. Coat the eggs in flour, beaten egg, and breadcrumbs. Fry the eggs in the deep fryer until golden brown. Cut them open in the middle so that the semi-liquid yolk remains in the egg white. Garnish: Peel the large potato and use a vegetable peeler to cut a spiral out of the potato and deep-fry. Slice the gherkin. Roast beef: Season the roast beef, about 3-4 cm thick, with salt and pepper. Brown on all sides in hot, neutral oil (or even better in a Beefer oven) and then cook in the oven at about 80 degrees Celsius to an internal temperature of 54 degrees Celsius, or if you don’t like it too raw, to 56 to 58 degrees Celsius. It’s best to keep an eye on it with a core temperature gauge. Then let it rest for about 5 minutes. To serve: Place the potato salad in the center of the plate using a serving ring. Layer the beetroot cream on the sides, then top with the celery foam. Alternate the beetroot chips. Place the sliced ​​gherkin next to the plate. Cut the roast beef into thin strips (approx. 4 cm) and arrange three strips per serving, halfway over the salad. Place the sliced ​​egg next to the plate and place the potato spiral in the salad.