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Königsberger meatballs (requested by Ronny)
Mandy, Peter, Markus and Ronny
69.16 €
Fruit and vegetables
- Potatoes
- Carrots
- Pointed cabbage
- Beetroot (cooked)
- Lemons
- Persimmons
- Pomegranates
Fish and meat
- Minced meat (mixed)
Been different
- Feta cheese
- Whipped cream
- Salad cream
- Cornstarch
- Walnut kernels
- Capers
- Milk chocolate
- Dark chocolate
Beetroot carpaccio
Cut the beetroot into thin slices and arrange them in a fan shape on a plate. Then crumble the feta cheese and sprinkle it over the beetroot. Peel an onion, cut it in half, and slice it thinly. Add these slices to the beetroot as well. Mix together the olive oil, balsamic vinegar, mustard, a little honey, salt, pepper, and salad herbs to make a dressing, and pour it over the beetroot. Finally, sprinkle walnuts on top.
Königsberger meatballs with potatoes
Clean the pointed cabbage and cut it into thin strips. Peel and slice the carrots. Then fry the vegetables vigorously in a small amount of oil, deglaze with stock and cook until done. Season with salt, pepper, nutmeg, caraway seeds and wine vinegar. Finally, add a few flakes of butter.
Season the minced meat with eggs, onions, salt, pepper, and caraway seeds and cook in broth with allspice, onions, and bay leaves. For the sauce, make a classic roux from flour and butter and pour in the broth. Season to taste with capers and other spices. Add coffee cream and a little salad cream and thicken the sauce with a little cornstarch.
Peel and halve the potatoes and cook in boiling saltwater.
Arrange the potatoes with the Königsberger meatballs on a plate. Place the vegetables in a separate bowl.
Persimmon cream with pomegranate
Peel the persimmons. Chop one persimmon into small pieces and purée the other. Whip the cream with vanilla sugar until stiff. Carefully stir in the persimmon pieces and pomegranate seeds and season to taste with honey. Pour the mixture into a glass and garnish with persimmon purée, grated chocolate, and chocolate pieces.
