Germany: Chef Steffen Burkhardt Marinated Fishfilet with Labskaus

Labskaus
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The Story:

Labskaus is a very old sailor dish. On the sailing ship in the past they didn´t have any cooling, so they had preserved meat, potatoes and beetroot.

This dish is very famous in Hamburg and the whole north of Germany.

Cooked and served in the traditional way it is not really a beauty, that’s why I normally cook it this way to have the amazing taste and also a good looking dish.

Ingredients

Serves 4


MARINADE
 
200 ml white wine
100 ml water
2 tbsp apple vinegar
2 shallots, cut into slices
1 bay leaf, 6 black peppercorns, 2 stalks thyme
1 tsp sugar, salt


LABSKAUS
 
4 sea bass filets with skin- or any similar fish you can get
2 tbsp sunflower oil
200 g beetroot
500 g potatoes
1 onion, cut into fine cubes
4 tbsp butter
  salt, pepper, ground nutmeg
250 g corned beef, cut into small cubes
300 ml beef stock
6-8 cornichons (small pickled gherkins), thinly sliced
   

Preparation

  1. Put all the ingredients for the marinade in a pot, boil it for about 5 min. Leave the marinade beside to cool down a bit.
     
  2. In a pan heat the oil and put the fish skinside down in the pan. Fry the fish from both sides and take it out and place it in the marinade.
     
  3. If it is hot outside so leave the fish (with the marinade) in the fridge for about 2 hours.
     
  4. Peel the beetroot and the potatoes and cut them into equal cubes (ca. 1 cm). Then cook them separately until they are nearly soft. (splat cooling)
     
  5. Fry 2 tbsp butter in a pan, add the onions and the potatoes, let them fry for a short time and then add the beef stock. Leave it to simmer for about 10 min. until it has a creamy texture, season it with salt, pepper and a bit nutmeg, add the corned beef and leave it on the fire for about further 5 min.
     
  6. In another pot heat 2 tbsp butter, add the beetroot, season with salt and pepper and heat it.
     
  7. Place the potatoes ragout in the middle of the plate, add the beetroot and put the fish skin up on the top, sprinkle the cornichons around and garnish with parsley.