Foie Gras with Dumplings

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Foie Gras with Dumplings
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
For the foie gras
800 grams
100 grams
freshly ground Pepper
For the puree
1
large Potato
400 grams
4 tablespoons
For the dumplings
200 grams
10 grams
200 milliliters
1
2 tablespoons
4
day old kaiser rolls
3 tablespoons
1
1 bunch
For the garnish
Lettuce (at will)

Preparation steps

1.

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.

2.

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.

3.

Bring a large amount of salted water to a boil.

4.

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.

5.

From dumpling dough, pluck pieces and shape into dumplings. Simmer in salted boiling water for about 15 minutes. Meanwhile, chop the dill.

6.

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.