Hamburg Sailor Lamb Chop

Soften the sur meat in a saucepan with 3 liters of water and the spiked onion. Pour into a sieve and keep a little cooking stock. Cook the potatoes in salted water. Remove the peel from the spices and remove the seeds. Cut the onions into strips and sweat them in butter until transparent. Put the cooked sur meat, onions, beet and gherkins through the coarse wheel of the flesich grinder. Put everything into a saucepan and fill up with 0.5 l of pickling stock (boiling water). Season with mustard, salt, pepper and a little gherkin water. Boil. Just before serving, press the cooked potatoes through a potato ricer and boil again with the remaining ingredients.

Serve:

Divide labskaus evenly among the plates and form 2 fried eggs on each. Garnish with the matie fillets, a little beet and gherkin.

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