Curd dumplings with liver ragout
easy
90 mins
90 mins
Ingredients
- 500 g Potatoes
- 7-10 Tbsp Salt
- 500 g Low-fat curd
- 1 Egg
- 5 TABLESPOONS Flour
- 600 g Poultry liver
- 2 Shallots or small onions
- 30 g Butter or margarine
- 1/4 l Red wine
- 1/8 l Chicken broth (instant)
- 100 g Whipped cream
- 7-10 Tbsp white pepper
- 7-10 Tbsp Rose peppers
- 1 collar Chives
- 100 g Bacon
Directions
- 1
Wash the potatoes and cook in salted water for 20 minutes. Rinse with cold water, peel and let the potatoes cool down. Mix quark, egg and 4 tablespoons of flour. Press the potatoes through a potato press and stir into the quark mixture. Bring plenty of salted water to the boil and remove 2 tablespoons of dumplings from the quark mixture and let them slide into the slightly boiling water.
- 2
Let it simmer for about 15 minutes at low heat. The dumplings are cooked when they float on top. In the meantime, clean, wash and dry the chicken livers. Peel and finely dice the shallots. Heat the fat in a pan. Brown the shallots and liver in it and deglaze with red wine. Pour in broth and cook everything for 5 minutes at medium heat. Stir the remaining flour in the cream until smooth. Add to the liver ragout and simmer for another 5 minutes. Season to taste with salt, pepper and paprika.
- 3
Pour in broth and cook everything for 5 minutes at medium heat. Stir the remaining flour in the cream until smooth. Add to the liver ragout and simmer for another 5 minutes. Season to taste with salt, pepper and paprika. Wash the chives and cut into fine rolls. Cut bacon into thin strips and fry until crispy in a hot pan. Put the liver ragout in a flat bowl, arrange the curd cheese dumplings on top and sprinkle with chives and bacon strips
- 4
Form: Pillivuyt
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