Summary

Ingredients

• 600 g potato (s), floury boilin
• 3 medium onion (s)
• 7 tablespoon vegetable oil
• 400 g pork neck (pork neck)
• 1 pinch caraway powder
• 2 tablespoon Worcestershire sauce
• salt and pepper
• 2 pinches paprika powder, noble sweet
• 1 pinch paprika, hot pink
• 2 tablespoon water
• 150 ml water (potato water)
• Nutmeg
• 3 tablespoon chives rolls

For the salad:

• 400 g carrot (s), lean
• 5 spring onion (s)
• 1 pinch cumin
• 2 lemon (s), juice it
• 1 tablespoon honey
• 2 tablespoon vegetable oil
• Salt and pepper, whiter

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Instructions

1. Wash the meat, dry it and cut it into very small cubes or almost chop it. Season with salt, pepper, paprika powder, sweet, hot pink and caraway seeds and mix with water, Worcestershire sauce and 3 tablespoons of oil. Let marinate for 20 minutes.
2. Peel the potatoes and cut into quarters. Peel the onions and cut into wedges. Wash and peel the carrots well. Clean the spring onions and cut both into fine slices. Cook the potatoes just covered in salted water.
3. Put the carrots in a second saucepan and just cover them with salted water. Bring to a boil and cook until soft. Add the spring onions about 2 minutes before the end of cooking. Lift out the ingredients with the skimmer and place in a bowl.
4. In the meantime, heat 2 tablespoons of oil in a pan and fry the onions until light brown. You can take some paint but not burn it. Drain the potatoes and collect the cooking water. Mash the potatoes with the cooking water and season with nutmeg and pepper. The aim is to create a smooth pulp, but not too thin. Fold in the fried onions.
5. Preheat the oven to 180 ° C.
6. For the carrot salad, prepare a marinade of honey, lemon juice, cumin, white pepper and oil and pour over the vegetables. Lift everything through and let it steep for 20 minutes.
7. Grease a baking dish or shallow pan well. Pour in the potato and onion puree and smooth it out. Put the marinated meat on top. Place in the oven and bake for 30 minutes until crispy. If necessary, switch on the grill 5 minutes before the end.
8. Sprinkle the finished dish with chives rolls. It is best to place it on the table with the form. Serve the layered pan with the salad. A Lübzer Pils from Mecklenburg goes well with it.