Mature and creamy: Prepare pickled ermine according to chef Jirka Králík
Whether it's spring, summer, autumn or winter, pickled ermine with a slice of fresh bread always tastes good, especially with a beer in Lokál. But if you want to treat your family and friends at home with this Czech delicacy, we have a recipe for you from the chef of Lokál U Jiráta, Jirka Králík.
Good beer and honest cooking
Lokál is a dream which came true – one of a Czech pub where regulars feel at home. In 2009 we opened Lokál Dlouháááá, and the others soon followed. Today we have nine locations – seven in Prague, one in Brno and another in Pilsen.
We serve beer that's fresh, right to the last sip, and real home cooking. Lokál is a place where good beer and honest food matter.
We serve beer that's fresh, right to the last sip, and real home cooking. Lokál is a place where good beer and honest food matter.
Pickled ermine has been a favourite pub snack with beer for decades. Some people like it fresher, others like it when they can spread it properly ripened on bread. Thanks to its texture and intense aroma and flavour, it pairs well with pickled vegetables and well-drawn pilsner.
Try the recipe from Lokál U Jiráta at home, where this pickled delicacy is one of the classics on the menu.
Pickled ermine according to Jirka Králík
Ingredients
- 6 cheeses (Sedlčanský, 100 g)
- 1 onion, cut into thin slices
- 500 ml sunflower oil
For the paste:
- 20 g of grated garlic
- 20 g red hot peppercorns, finely chopped
- ½ teaspoon sweet Hungarian paprika
- a few drops of sunflower oil
Procedure
- Make a fine paste with the garlic, hot peppers, oil and paprika.
- Cut the cheeses in half and spread the paste on the cut. Insert a few onion rings and cover.
- Pour at least a 2 cm layer of oil into a clean container or jar to prevent the cheese from sticking to the dry bottom, and then add the ermine. If you are layering the cheeses, pour oil over each layer.
- Leave the cheeses at room temperature for a day, then refrigerate them. After about 2 weeks (depending on the maturity of the cheese), the ermine will be ready.
Serve with pickled onions, a ram's horn in pickle brine and a slice of fresh bread.
Tip: You can also drizzle a little oil from the jar on the plate with the cheese. This will soak up the flavours of the garlic, hot peppers and cheese over the next 14 days and will complement the ermine and the slice of bread perfectly.
Lokál U Jiráta
The smallest – and youngest – of the Lokál family can be found in Vodičkova street. Back in 1887, legendary innkeeper Josef Jirát was already offering impeccable pilsner beer, straight from the tap, and today, we continue the tradition, serving expertly treated beer straight onto the street. We don't take reservations – thanks for understanding.
