Baked Cheese Dumpling with Chanterelles in Cream

Boil the potatoes until soft, peel and press through the potato ricer, mix with the butter (1) until smooth. Add salt, nutmeg and 1/2 egg, also fold in. Add potato starch little by little until the dumpling dough stands up to a cooking test.

Mash the de-barked cambozola with a fork and mix with a third of the parsley, the hazelnuts and 1/2 egg. Form dumplings from the dough and fill them with this mixture. Then blanch the dumplings and let them stand for about ten minutes.

Fry the potato dumplings with the breadcrumbs in the butter (2) with a whole clove of garlic and the finely chopped sage until golden, toss the dumplings and season lightly with salt.

Sauté the cleaned and washed chanterelles in the butter (3) with a whole clove of garlic and the rosemary, extinguish with liquid cream and season. Then add the whipped cream and the remaining parsley and fold in. Arrange the cambozola dumplings with the chanterelles.

(Khb April 97)

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