Frikadeller with Brown Gravy and Cucumber Salad

Method

1. Start with the cucumber salad. Slice the cucumber paper-thin with a mandoline or knife, sprinkle with the salt and leave for 10 min, then squeeze out the water with your hands. Stir the vinegar, sugar and dill together until the sugar dissolves, pour over the cucumber and chill.

   Add in this stepCucumber ½Salt (for the cucumber) 1 pinchWhite vinegar 2 tbspSugar 4 tspChopped dill 1 tbsp

2. Soak the breadcrumbs in the sparkling water for 5 minutes. Grate the onion finely. In a large bowl, mix the pork, veal, salt, white pepper and allspice firmly for 1 to 2 minutes until sticky, then mix in the soaked crumbs, onion and the measured egg. The bubbles in the water make the mixture fluffy. Cover and chill for 30 min.

   Add in this stepFine breadcrumbs 20 gSparkling water, cold 50 mlOnion ½Minced pork 160 gMinced veal (or minced beef) 90 gSalt ¾ tspWhite pepper 1 pinchGround allspice 1 pinchEgg, beaten (use only the amount shown) ½

3. Meanwhile, cut the potatoes to an even size, put them in a 18 cm pot, cover with cold water by 2 cm, add the salt and bring to the boil over high heat. Turn down to medium heat and simmer for 20 min, until a knife slides in easily. Drain and keep covered.

   Add in this stepPotatoes 400 gSalt for the potato water 1 tsp

   high heat→medium heat

4. Heat the butter and oil in a 26 cm frying pan. With a wet spoon, shape the mixture into flat ovals 6 to 7 cm long and lay them in the pan with space between. Fry over medium-high heat for 4 min per side until deep brown, then turn down to medium-low heat and cook for 4 min more, turning, until no pink remains in the centre and the juices run clear (72 °C). Move them to a plate and cover with foil. Don't wash the pan.

   Add in this stepButter 20 gVegetable oil 1 tbsp

   medium-high heat→medium-low heat

5. Pour off the fat, leaving only 1 to 2 tablespoons in the pan. Turn to medium-low heat, sprinkle in the flour and stir constantly for 2 min, until the roux is the colour of peanut butter and smells toasty. Keep the heat gentle; burnt roux tastes bitter.

   Add in this stepPlain flour (for the gravy) 1 tbsp

   medium-low heat

6. Whisk in the stock a little at a time, scraping up all the browned bits stuck to the pan. When smooth, simmer over medium-low heat for 5 min until it lightly coats the back of a spoon, then stir in the cream and soy sauce for a glossy deep-brown colour and season with salt and pepper. If it gets too thick, add a splash of water.

   Add in this stepBeef stock 200 mlDouble cream 3 tbspSoy sauce (for colour) ½ tsp

   medium-low heat

7. Arrange the potatoes and frikadeller on warm plates and spoon over plenty of gravy. The cold cucumber salad on the side cuts through the richness.