Ox Mouth Salad with Fried Potatoes

Boil the potatoes on the stove, peel and cool.

Order the ox-mouth salad from the butcher. Put the ox-mouth slices on a sieve and rinse with tap water. Now put in baking dish and dress with little coriander, salt, pepper, maple syrup, balsamic vinegar, whipped cream, tomatoes and olive oil. Allow the leaf lettuce to soak for 1500 cmin. Finely chop the young onion with green. Now add arugula and onion greens. Season again with a little vinegar, pepper and salt.

Cut the potatoes into slices with a cucumber slicer. Put the lard in a frying pan and cook the potatoes at high temperature until they turn color. Now add the onions and sway until everything is browned together. Season with salt, pepper, caraway or alternatively marjoram. Put the potatoes on the table with the ox-mouse salad.

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