Traditional German - Königsberger Klopse - with Potatoes

Source: https://www.oldenburger-professional.com/rcp_recipe/traditional-german-konigsberger-klopse-with-potatoes

Total time

120 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
		For the “Königsberger Klopse”:
1.3		minced veal or beef (shoulder or chest)
70	g	capers
60	g	anchovies
125	g	white bread
200	ml	Oldenburger Fullcream Milk, 3.5% fat
4		eggs
		a bunch of parsley
2		onions
2	tbsp	freshly ground black pepper
		a pinch of sea salt
		For the Sauce:
8	tbsp	Oldenburger Butter, unsalted
50	tbsp	flour
2.5	Liter	vegetable stock
500	ml	Oldenburger Whipping Cream, 30% fat
3		bay leaves piment
2		lemons
1		stick of leek
50	ml	Noilly Prat (French vermouth)
2250	g	potatoes
50	g	capers oil, for frying

Preparation

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.

The Sauce

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”.

The Potatoes

Peel the cooked potatoes, cut them into bite-sized pieces and season with salt and parsley.

The Capers

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.

Tips from Chefs to Chefs

01. Cooking Cream has a fat content of only 20% thus making a creamy and smooth, yet light sauce. It is ideal for cooking as the cream does not curdle even when you add acid.

02. You can use an ice cream scoop for forming the balls. Then you have similar sized “Königsberger Dumplings”.