Carthusian Dumplings From the Waller with Champagne Foam

Rating: 2.00 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Carthusian dumplings:



Wild garlic roast potatoes:


Carthusian dumplings of catfish with champagne foam and roast potatoes with wild garlic

Mix one third of the Waller fillet with the juice of one lemon, salt, pepper and brandy in a hand mixer. Next, mix with the fresh creamand the egg white in the hand mixer. Prepare this quantity on ice with the curd cheese and the bacon cubes to a homogeneous farce. Make dumplings with a tablespoon dipped in water and turn them in the bread crumbs on the other side. Season the remaining Waller fillet with salt and pepper and roast it with the Kartäuser dumplings in grape seed oil until golden brown.

For the champagne foam, mix all the ingredients in the whipping bowl and beat over a bain-marie until creamy. Finally, mix in the butter.

Remove the peel from the asparagus spears, cut the ends into small pieces. Boil the steps and peels for 10 minutes with a little water and the white wine. Then strain through a sieve and season the broth with salt, juice of one lemon and sugar. Make the asparagus spears in it for 5 min, take them out and pat dry with kitchen roll. Then roast the asparagus in a frying pan with butter until golden brown, season with salt and freshly ground pepper.

Peel the potatoes, cut them into slices and blanch them briefly, then dry them. Roast them in the clarified butter until golden. Rinse the wild garlic, chop it and prepare a paste with the salt and a little bit of grape seed oil in a mortar. Season the fried potatoes with pepper

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