karbonade

Arla’s karbonader shape minced pork into four patties wrapped in air-dried ham. A separate green sauce combines cucumber, red onion, asparagus, cooking cream and the selected skvalderkål, with boiled potatoes alongside.

The meat is shaped into four patties and sprinkled with salt and pepper. Ham slices are split lengthwise, and half a slice wraps each patty. Butter becomes golden in a pan, where the patties brown for about a minute on each side, then cook over moderate heat for about four minutes per side and are held warm.

The cucumber is split, its seeds scraped out and its flesh cut into bite-size pieces. Cream, red onion, salt and pepper boil with stirring in a heavy-bottomed pot, then simmer under a lid for about a minute.

The heat is increased, and the supplied bite-size asparagus and cucumber enter the cream, with the asparagus tips reserved. The sauce returns to the boil before the tips and selected skvalderkål are added, and it is tasted for seasoning.

Arla serves the warm green sauce with the warm patties and the separately boiled potatoes. The list also supplies a separate half-decilitre of the selected skvalderkål for garnish.