Dumplings Filled with Beef Rib Glaze in Lentil and Bacon Foam

For the dumpling dough, cut the toast into 2 cm cubes. Peel the shallot, dice it finely and sauté in butter until translucent.

Pluck the herbs and finely chop - add to the onions and mix the mixture into the toast cubes.

Heat the cream a little. Pour the lukewarm cream over the cubes of toast, fold in the eggs and egg yolks. Season to taste with salt, pepper and freshly grated nutmeg. Finally add the toasted bread cubes.

Wrap the dumpling dough like a sausage (7 cm diameter) in foil and poach in a water bath for 35 minutes. Let the poached dumpling mixture cool in the refrigerator for 3 hours, cut into slices and fry a little in butter and keep warm.

Cover the lentils with water and soak overnight. Peel and slice the onion. Wash the rosemary, shake it dry, pluck the needles from the branches and chop. Peel the garlic.

Pour the lentils into a colander. Heat 3 tablespoons of oil in a pan. Add the lentils and simmer for about 10 minutes. After 4 minutes add onion and rosemary. Chop the garlic and add to the pan. Caramelize with sugar and deglaze with vinegar (alternatively dark balsamic vinegar).

For the bacon foam, scrape off the salt from the bacon and cut the bacon into small pieces.

Bring the finely chopped bacon with the cream and vermouth to the boil in a saucepan and gently reduce to two thirds for a few minutes over a mild heat and puree with a hand blender.

Season the beef meat with salt and pepper and vacuum seal with the thyme - let it steep for 12 hours in a water bath. Then remove the meat from the foil, pat dry and let it cook for 3 hours in the oven at 95 ° C top and bottom heat.

Mix the soy sauce with the honey and brush the liquid over the meat every now and then during the three hours of cooking in the oven.

To serve, foam up the bacon sauce again and sprinkle it over the lentils with the glazed beef rib.

Cover the dumpling leaves heated in the oven in layers (3 layers) with the mountain lentils and the glazed meat, which was previously cut into fine slices, and cover with the bacon foam after the last layer.