Here is the finished Eisbein. The temperature is about 200 degrees, and you can see the rind pull away from the meat. You can serve this now or choose to crisp up the skin. |
I chose to crisp the skin. Score the skin lightly with a knife, then I baked it in a very hot oven, (450 to 500 degrees F) for 15 to 20 min. You can do this while the peas are cooking. |
Now strain some the stock from the Eisbein after it has cooked a bit and use it to cook the peas in. I made a lot of peas here because I will use some later to make soup. half a bag of each will make 4 servings. |
Most recipes I see use both a green and a yellow pea. I often just use the green though. |
Cook the peas for 30 to 45 minutes |
The peas should just be soft, don't let them cook too long or they will dissolve. stain the stock out of the peas and then puree. |
A food processor works great to puree the peas. |
They should be smooth but still have body, not runny. |
To make the fried onion topping I recommend using a mandolin to cut very thin onions. A knife can do the job as well though they may not be as thin they are still great. |
Place the onions in a bowl and toss a bit of flour in with them. If you want to put some seasoning that is ok but I don't think it needs it. |
Heat the oil to about 350 degrees or test an onion to see that it sizzles. Don't put too many in at once. I did 3 batches. |
Cook till the onions turn brown, watch closely as they they brown all at once. Don't overcook. |
Remove the cooked onions with a slotted spoon and place on a paper towel. Repeat the steps with the rest of the slices. These are perfect onions, crisp and brown,but not too brown. |
Assemble the Eisbein on a platter with the potatoes, sauerkraut and Erbsen puree. Top the Erbsenpuree with a few fried onions and I think some fresh frozen peas looks nice. |
I sliced up the Eisbein and it served 4 of us about 4 oz portion. With the Erbsenpuree, potatoes and sauerkraut it makes a full meal. |
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