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🍽️ Crispy Goat Cheese Cheese Dumpling Balls with Crisp Salad

2432 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 1 tbsp bacon cubes
• 3 tbsp rapeseed oil
• 100 ml milk (, 3.5 % fat)
• 20 g butter
• 2 eggs (M)
• 150 g white bread cubes (and rye bread cubes)
• salt (, pepper, nutmeg)
• 1 tsp chopped parsley
• 2 g cornstarch
• 1 garlic clove
• 1 sprig of thyme
• 100 ml poultry broth
• 50 ml wine vinegar
• mustard
• 100 g tomato cubes
• 2 tbsp rapeseed oil (, cold-pressed)
• chives (, finely chopped)
• 150 g wild herb or leaf salad
• 1 l rapeseed oil (for frying)
• 75 g goat cheese
• Piment d’Espelette
• 50 g sliced almonds (, toasted)

Instructions

1. 1. Peel the shallots for the dumplings and dice them very finely.
2. 2. Sauté the shallots together with the bacon cubes in 2 tablespoons of rapeseed oil until soft.
3. 3. Deglaze the pan with the milk and stir in the butter.
4. 4. Separate the eggs: Whip the egg whites stiff into a meringue.
5. 5. Stir the egg yolk into the warm bacon-milk mixture.
6. 6. Fold in the bread and season with salt, pepper, and nutmeg.
7. 7. Gently mix the chopped parsley and the egg white foam into the dumpling mixture.
8. 8. Shape the mixture on plastic wrap into a roll and wrap it tightly.
9. 9. Wrap the roll additionally in aluminum foil.
10. 10. Cook the dumpling roll in a simmering water bath for approx. 20 minutes.
11. 11. Let the dumplings cool down completely.
12. 12. Mix the starch smooth with a little water.
13. 13. Peel the garlic and the remaining shallot and dice them finely.
14. 14. Sauté garlic, shallot, and thyme in 1 tablespoon of rapeseed oil.
15. 15. Deglaze the pan with the broth and bring the mixture to a boil.
16. 16. Add the mixed starch and boil the marinade once more.
17. 17. Stir in vinegar and mustard and pass the marinade through a fine sieve.
18. 18. Mix the tomato cubes, cold-pressed rapeseed oil, and 1 tablespoon of chives with the marinade.
19. 19. Season the salad with salt and pepper.
20. 20. Wash the salad leaves, pick out any unwanted parts, and spin them dry.
21. 21. Heat the rapeseed oil in a pan to approx. 170 degrees Celsius.
22. 22. Cut the cooled dumplings into approx. 1 cm cubes.
23. 23. Mix the dumpling cubes with the goat cheese and the remaining chives.
24. 24. Season the filling with salt, pepper, and Piment d’Espelette (a spicy paprika powder).
25. 25. Form small balls from the mixture.
26. 26. Roll the balls in the almond flakes until they are completely covered.
27. 27. Fry the balls for approx. 1 minute in the hot rapeseed oil.
28. 28. Arrange the warm balls on the prepared salad.
29. 29. Drizzle the finished dumpling balls with the rapeseed oil marinade.

Nutrition per serving

• kcal: 2432
• Protein: 15 g · Fett/Fat: 257 g · Carbs: 24 g