for 8 portions

• 180 g red beetroot tubers
• 1 tbsp sea salt
• a few branches of thyme
• 400 g mealy potatoes
• 1 onion
• 2 tbsp butter
• 60 ml warm milk
• pepper
• nutmeg
• 150 g goose liver parfait or foie gras
• 1 tbsp oil
• 8 quail eggs
• 1 beet cress

Labskaus "Deluxe"


1. Wash red beet tubers, season with salt and thyme, place aluminum foil and cook in a preheated 200-degree oven (circulating air 180 degrees) for approximately 40 minutes. Remove tubers from foil, peel, and cut into fine pieces.

2. Peel potatoes, season, and cook in salt water for 20 minutes. Drain potatoes and allow to dry. Peel 2 onions and dice finely.  Steam onions pieces lightly in butter. Pound potatoes and mix with the onion mixutre, milk, and red beet pieces. Season with salt, pepper and nutmeg. Loosely fold in goose liver parfait. 

3. Heat oil in a pan and sear the quail's eggs at medium heat. Season with salt and pepper (quail eggs are somewhat harder to open than chicken eggs, so carefully peel off the shells with a knife).

4. Divide labskaus into warmed bowls and garnish with quail eggs and cress. 

Royal breakfast plate
Royal breakfast plate
Royal breakfast plate