Dice the bread, put it in a bowl, add some Oldenburger Milk and let the mixture rest for a couple of minutes. Peel the onions and cut in small pieces. Wash the parsley, pat dry and cut finely. Cut the anchovies and the capers finely. Boil the potatoes. Chop off the bottom and top from leek, cut lengthwise and wash. Slice leek finely. Halve the lemon and press the juice out of it. Bring another pot with vegetable stock to a boil. Set the deep fryer at 180 °C (if you don’t have a fryer, use a pot instead).
The “Königsberger Klopse”
Put some Oldenburger Butter and the onion cubes in a saucepan and saute until glassy. Squeeze the bread, put it in a large bowl and add the onions, capers, anchovies, parsley, grounded black pepper and the eggs. Mix well and make 30 small balls out of the mass. Put the meat balls in the pot with the hot vegetable stock and let rest until they float on the surface.
Make a roux from Oldenburger Butter and flour. Add vegetable stock, piment, leek, bay leaves, Noilly Prat, lemon juice, the Oldenburger Cream and mix well. Let it simmer for about 15-20 minutes. When the sauce has reached the desired consistency, add the “Königsberger Dumplings”.
Peel the cooked potatoes, cut them into bite-sized pieces and season with salt and parsley.
Pat the capers dry and fry them in a deep fryer.
The Final Touch
Season the sauce with lemon juice and garnish the dish with the fried capers.