Karbonader with rhubarb-agurksalat and fried potatoes

Ingredients for Karbonader with rhubarb-agurksalat and fried potatoes

Instructions for Karbonader with rhubarb-agurksalat and fried potatoes

To prepare the Karbonader with rhubarb-agurksalat and fried potatoes recipe, please follow these instructions:

Peel the ginger and cut it into thin slices. Boil the vinegar, water, sugar and ginger in a saucepan. Cut the rhubarb into thick slices on the bias and joined them in vinegar brine. Cook up quickly and immediately pour the rhubarb and pickle up in a bowl and let it cool for 10 minutes.

Cut the cucumber into slices, mix them with rhubarb and let them soak for 10 minutes.

Form the meat into 4 karbonader. Rose karbonaderne in the oil by middle high heat about 8 minutes on each side. Season with salt and pepper.

Whisk the milk together with the flour in a saucepan and cook up under stirring. Cook over low heat for 5 min. Add the parsley and season to taste with sugar, salt and pepper.

Server with karbonaderne with boiled potatoes, parsley sauce and rhubarb-cucumber salad.