THE RECIPE
Freiburg, Germany

Rüdiger’s Königsberger Klopse with potatoes

RECIPE FOR 4 PERSONS

Ingredients and preparation
Broth
  • 1 liter water
  • 1 bunch of greens (or 1 carrot, 1 small stick of leek, a piece of celeriac, a few stalks of parsley)
  • 1 chicken leg
  • 1 bay leaf
  • 1 onion
  • 2 cloves

Peel carrot, leek and onion. Spike onion with two cloves. Cut leek, carrot, celery into coarse pieces
wash and dry the chicken leg. Boil water with chicken leg, vegetables and simmer for about 1 hour

 

Meatballs
  • 750 g veal mince
  • 2 shallots
  • 1 tablespoon butter
  • 4 tablespoons flour
  • 2 eggs
  • 3-4 pickled anchovies
  • 1 untreated lemon
  • 1 tsp. mustard
  • some pepper
  • some freshly grated nutmeg

Dice shallots very finely. Melt butter in a frying pan and sauté shallot cubes at low heat, without browning them.
Chop anchovies very finely. Mix the minced veal, flour, eggs, lemon zest, chopped anchovies, mustard, sautéed shallots with a pinch of pepper and a pinch of nutmeg. Form small balls from the minced mixture (max. 3 cm in diameter). Remove the vegetables from the broth and discard them, also remove the chicken leg and use it elsewhere. Put the meatballs in and let them cook in the warm but not boiling broth for about 10 – 15 minutes. Remove the meatballs with a skimmer and set aside.

Sauce
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 100 g sweet cream
  • a little lemon juice from the untreated lemon
  • 1 jar of capers (nonpareilles, approx. 50 g)
  • ½ bunch tarragon

Drain the capers in a small sieve. Wash the tarragon, pluck the leaves and cut them into small pieces
Make a roux: To do this, melt 3 tbsp. butter in a saucepan and then quickly stir in 3 tbsp. flour with a wooden spoon so that no lumps form. Pour a spoonful of broth and quickly mix it with the butter-flour mixture.

Gradually pour the broth and stir quickly (if necessary and according to feeling, do not use all the broth) and bring the mixture to a boil once, stirring briefly. When the sauce has a creamy consistency, stir in the sweet cream and season to taste with salt, pepper, a squeeze of lemon juice and a pinch of nutmeg. Keep the sauce warm, but do not let it boil anymore. Put in the meatballs, add the capers and the tarragon and warm up in the sauce for max. five minutes. 

Serve with jacket potatoes, boiled potatoes, butter ice cream or a celery puree

Jacket Potatoes

  • 1 pound of waxy potatoes
  • 1 teaspoon salt
  • 1 teaspoon of caraway seeds

Bring 1 liter of water to boil with salt and caraway seeds. Cook the unpeeled potatoes in the boiling water for about 20 – 25 minutes. Drain the water and peel and arrange the potatoes.

share this recipe

single steps

the latest episodes

DSC05463 2

Nimola´s Natang recipe – A Cambodian delicacy

Nimola’s Natang recipe is a taste revelation. This simple Cambodian dish needs only a few ingredients and offers an unforgettable taste of mild chilies, fruity coconut, peanuts and many delicious flavors. The deep-fried dry sticky rice is a real sensation. It is easy to make, as all the ingredients

To the recipe »
DSC01856

Meet Ketut and her delicious Balinese Mengguh

Together with her mother, Ketut prepares Mengguh in her kitchen at home. A delicious homemade specialty from her village. It consists of tuna, rice, shalots, garlic, spices, bamboo shoots, spinach and a homemade delicious peanut paste. A mouthwatering recipe that you should definitely try, as it is absolutely delicious!

To the recipe »
DSC00675

Four best friends and a delicious Lao fish dish

The focus is on a unique Lao fish dish with the local name „Or A-Lod“, which translates as small fish stew. The main ingredient is the small fish from the Nam Song River. However, these are very expensive since rare, which makes the dish an almost luxurious meal. The special:

To the recipe »
DSC09546

Kak´s Spicy Catfish Salad – Larb Pla Duk

Kak prepares four dishes and a dip in this double feature. Larb Pla Duk, the spicy catfish salad, a long bean som tam, grilled catfish, a chili dip made with charred chilies and vegetables, and a bamboo curry. It quickly became clear as Kak’s episode would consist of two parts,

To the recipe »
Banh troi Banh troi recipe

Oanh’s bánh trôi recipe

Bánh trôi are cooked glutinous rice balls filled with a small cube of palm sugar. The simple but wonderful combination of rice and sugar was a delightful new taste experience for me. The special thing is that there is no quantity specification for the dough for the ratio between water

To the recipe »
DSC00906

Dung’s outstanding fish noodle soup Bún cá

Dung prepares the Vietnamese cuisine classic Bún Cá in her kitchen in Hanoi. Bún cá is a noodle soup with fried fish. It is an elaborate dish as it involves many individual preparation steps and needs a lot of ingredients. However, the taste of the soup is indescribably delicious and

To the recipe »