Foie Gras with Dumplings
Ingredients
- For the puree
- 1 large potato
- 400 grams Sour cream
- 4 Tbsps vegetable oil
- salt
- peppers
- For the dumplings
- 200 grams Pastry flour
- 10 grams Yeast
- 200 milliliters milk
- 1 egg
- 2 Tbsps vegetable oil
- 4 day old kaiser rolls
- 3 Tbsps clarified butter
- 1 shallot
- 1 bunch Dill
- For the garnish
- Lettuce (at will)
Preparation steps
For the dumplings: Combine flour, yeast, eggs, milk and oil and mix into a smooth dough. Cover with plastic wrap and let rest at room temperature until its volume has doubled. In the meantime, cut rolls into small cubes and fry in butter with diced shallots. Allow to cool and knead with the dough, then let rest another 30 minutes.
For the purée: Peel the potatoes and cook until soft in a little salted boiling water. Mix with sour cream and some oil and thoroughly mash, season with salt and pepper.
Bring a large amount of salted water to a boil.
For the foie gras: Cut foie gras into 8 slices. Quickly fry liver in hot fat. When the liver is almost soft, season with marjoram, pepper and paprika spice. Place into an oven at 100°C (approximately 200°F) for 10-15 minutes.
From dumpling dough, pluck pieces and shape into dumplings. Simmer in salted boiling water for about 15 minutes. Meanwhile, chop the dill.
Spread puree on plates and place foie gras on top. Lift dumplings out of the water and roll in dill. Add to plates and serve to taste with lettuce salad.
