Königsberger Klopse with Anchovies
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Per portion
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For 1 portion
- Beef minceOr: Veal mince125 g
- Bread roll 1 pc staleas needed
- Milk30 ml
- Eggs1 Stk
- Onions1 Stk
- Anchovy fillet1 Stk
- Mint1 bunch
- Wheat flour10 g
- Whipping cream50 ml
- Egg yolk1 Stk
- Lime juiceOr: Lemon juice½ tbsp
- Capers¾ tbsp
- Parsley1 bunch
- Iodized salt¼ tsp
- Pepper1 tsp
Step by step
- 1
Soak bread roll in milk, squeeze.
- 2
Finely chop onion and anchovies.
- 3
Knead mince with bread roll, egg, onion, anchovies, salt and pepper vigorously.
- 4
Form mixture into dumplings.
- 5
Bring water with some salt and bay to a simmer.
- 6
Slide dumplings in, steep 15 minutes, remove.
- 7
Melt butter in pot, stir in flour, pour in 500 ml dumpling stock.
- 8
Stir in cream and egg yolks (whisked with some sauce), do not boil again.
- 9
Season with lime juice, capers, salt and pepper.
- 10
Serve dumplings in sauce with boiled potatoes and parsley.
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