Königsberger Klopse (meatballs) according to Tim Raue
A classic reimagined: Tim Raue interprets Königsberger Klopse (meatballs in a white sauce) with veal sweetbreads, fresh herbs, and a delicate Riesling cream sauce. It's served with mashed potatoes and a fresh beetroot and apple salad – traditional yet surprising.
Ingredients
- 60 g Kalbsbries
- Salt
- 50 g fresh calf's tongue
- 50 g onion
- 1. Butter
- 250 g Kalbshackfleisch
- 150 g fresh white bread
- 2 Owner
- 4 tbsp chopped herbs (tarragon, chervil, chives)
- 50g small capers
- white pepper
- 250 g Rota Bete
- Salt
- 200g Pink Lady apples
- 2 tbsp red currant jelly
- 1 jalapeño pickled in vinegar
- 2 tbsp raspberry vinegar
- Salt
- 100 ml Riesling Auslese lusciously sweet
- 300 ml Stage
- rather sauce binder
- 100 g Butter
- 500 g floury potatoes
- Salt
- 40 ml milk
- 40 ml Stage
- 80 g salted butter
- Nutmeg, freshly grated
- 4 tbsp clarified butter
- 4 tsp panko breadcrumbs
- Fleur de Sel
- Coriander
- edible flowers (eg borage)
- a few drops of herbal oil
Method
- Cover the sweetbreads in a bowl of cold water and soak for about 1 hour. Then remove them, drain, and trim away any membranes, veins, and cartilaginous parts. Next, simmer gently in salted water for about 15 minutes until tender. Drain, rinse with cold water, pat dry with paper towels, and dice finely.
- Clean the tongue, wash it thoroughly, and cook it in boiling salted water for about 15 minutes. Drain, rinse with cold water, pat dry with kitchen paper, and dice finely.
- For the beetroot salad, wash the beetroots and cook them in boiling salted water for about 30 minutes with the skin on. Drain, rinse with cold water, peel, let cool, and coarsely grate on a box grater. Peel the apples, remove the cores, and coarsely grate the flesh as well. Heat the redcurrant jelly. Finely chop the jalapeño and mix it with the redcurrant jelly and raspberry vinegar in a small bowl. Combine with the grated beetroot and apples. Cover and refrigerate until ready to serve.
- For the meatballs, peel and finely dice the onion and sauté it in hot butter until translucent. Finely grate the white bread and combine it in a bowl with the minced veal, sweetbreads, veal tongue, eggs, chopped herbs, and capers. Season with salt and pepper. Using an ice cream scoop, form 12 golf ball-sized pieces (about 55 g each) from the meat mixture and shape them into meatballs with your hands.
- Bring 2 liters of water to a boil in a pot and add salt. Carefully add the meatballs to the water, remove the pot from the heat, and cover with a lid. Let the meatballs steep for about 10 minutes, then remove them with a slotted spoon.
- For the purée, peel, wash, and roughly chop the potatoes. Cook them in salted water, covered, for about 20 minutes. Drain, then let them steam dry in an open pot over low heat. Bring the milk, cream, and butter to a boil with salt and freshly grated nutmeg. Mash the potatoes finely in the pot with a potato masher and stir in the hot milk mixture.
- Pour the cooking liquid from the meatballs through a fine sieve. Add the Riesling Auslese and simmer for about 15 minutes. Now add the cream and simmer again for about 10 minutes. Thicken the sauce with the cornstarch and stir in the butter. Add the meatballs and heat briefly.
- To serve, heat the clarified butter in a pan and toast the panko breadcrumbs until golden brown. Season the mixture with fleur de sel. Spoon some sauce onto each plate and arrange 2-3 dumplings, beetroot salad, and mashed potatoes side by side. Sprinkle the buttered breadcrumbs over the dumplings and garnish the mashed potatoes and salad with chervil and a single flower. Finally, drizzle a few drops of herb-infused oil over the sauce.
Königsberger Klopse
- 60 g
- 50 g
- 50 g
Butter
- 250 g
veal mince
- 150 g
4 THE
chopped herbs (tarragon, chervil, chives)
- 50 g
Rote-Bete-Salad
- 250 g
- 200 g
Rotes Johannisbeergelee
- 100 ml
Riesling Auslese lusciously sweet
- 300 ml
Scene
- 100 g
mashed potatoes
- 500 g
- 40 ml
Milk
- 40 ml
Scene
- 80 g
4 THE
Clean the tongue, wash it thoroughly and cook it in boiling salted water for about 15 minutes.