John Myers
Contents
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Ingredients
- 250 g Toast without crust, diced
- 2 tablespoon Shallot cubes
- 1 tsp Garlic cubes
- 70 g Mixed bacon, finely diced
- 3 tablespoon Butter
- 110 ml Cream
- 2 Eggs
- 1 Egg yolk
- 1 tablespoon Freshly chopped thyme
- 1 tablespoon Leaf parsley, finely chopped
- Salt
- Freshly grated nutmeg
- 8 Pc. Radishes fresh, quartered
- 200 g Chanterelles fresh, cleaned
- 60 g Halve lengthways and cut into 6 cm strips
- Black pepper from the mill
- 2 tablespoon Coarse, medium-hot mustard
- 3 tablespoon White wine vinegar
- 1 tsp Honey liquid
- 5 tablespoon Grapeseed oil
- 4 Branches Marjoram fresh
Instructions
- Sweat the bacon, garlic and shallot cubes in a tablespoon of butter, pour in the cream and place in a bowl with the toasted bread cubes. Add the herbs. Season with salt and nutmeg. Add the eggs and egg yolks. Mix everything well and season to taste. Grease an aluminum foil with a tablespoon of butter. Spread the dumpling mixture on top and roll in. Twist the ends tightly at the sides. In gently boiling water without a lid for about 40 minutes .to let go.
- For the vinaigrette, mix the mustard, vinegar and honey well and stir in the oil. Season to taste with salt and pepper.
- Sweat the leek in the rest of the butter, add the chanterelles and fry for another 2-3 minutes. Season with salt and pepper and season to taste.
- Unpack the dumpling roll and cut into slices. Arrange on a plate with the radish quarters. Scatter chanterelles and leek vegetables over the top. Drizzle with the vinaigrette and garnish with the marjoram. Serve as a starter for four and as a main course for two.
Nutrition
Serving: 100gCalories: 405kcalCarbohydrates: 3.6gProtein: 1.5gFat: 43.2g
