Dumplings: Finely grate the raw potatoes in a bowl with water in it. Then place the potato mixture on a linen cloth and squeeze it out. Catch the water for later. Then grate the boiled potatoes and add to the other potato mixture. With the collected water, starch should have settled on the bottom. That, too, finally comes to the crowd. Then mix the whole thing together well and shape into dumplings and let them steep in hot water (not boiling). The dumplings are ready when they swim upstairs.

Dice the soup greens, sauté and deglaze with the red wine. Add the lamb stock and reduce. Finally, add the cream

Season the lamb fillet and place the sage on top. Coat with wafer-thin Serrano ham and fry briefly on both sides