OK, so let us address the title first. There are two names for this dish depending on what part of Denmark you are from. Karbonader relates to refers to coal fired in the old days. Krebinetter has its roots in French cuisine. Today it depends on what part of Denmark you live. If you live on Jutland it is called one and if you live on Sjelland you might call it another. I am going to call it stuffed Karbonader. lol Basically it is a breaded paddy of either minced pork and veal or just pork. Personally I don’t eat veal. Either way it is quite tasty. But… I have decided to take it up a notch by stuffing it with Gruyere cheese and mushroom duxelles. It totally elevates it to a whole different level! Pretty simple to make and absolutely comfort food. I hope you enjoy.
Karbonader Ingredients
Ingredients
- 1 kg. minced pork
- 90 gr. Panko
- 80 gr. Flour
- 90 gr. Gruyere cheese
- 170 gr. chopped onion
- 30 gr. chopped parsley
- 2 cloves chopped garlic
- 160 gr.mushroom duxelles
- avocado oil
- butter
- salt and pepper
- 2 large eggs
Karbonader method
- Add onions, salt, pepper and garlic powder to the minced pork in a bowl
- Mix well.
- From 8 paddies weighing 125 gr. each.
- Place paddy on a sheet of plastic wrap. (please see video)
- Break cheese into pieces and place in the center of the paddy.
- Add the duxelle on top.
- Place another paddy on top and seal.(please see video)
- Set up breading station and coat the 4 paddies.
- Place in fridge for one hour.
- Preheat oven to 350 F. (175 C.)
- Place paddies in oven for 14 minutes.
- Preheat frying pan on medium heat with oil and butter several minutes before removing paddies from oven.
- Finish paddies in the pan until golden brown in color.
- Remove and place on wire rack and let rest for several minutes before serving.
- Enjoy!
Directions
Based on 4 Review(s)