Dill dumplings in scampi cream sauce
easy
60 mins
60 mins
Ingredients
- 20 small frozen scampi without head and shell
- 1.5 kg floury potatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 30 g + 1 tablespoon butter
- 30 g Flour
- 150 ml dry white wine
- 150 ml Vegetable stock
- 200 g Whipped cream
- 1 TABLESPOON Oil
- 3 Stem(s) Dill
Directions
- 1
Defrosting scampi. Wash the potatoes, peel 600 g and cook in little boiling salted water for about 20 minutes. Drain boiled potatoes, steam well and press them hot through a potato ricer. Peel and grate remaining potatoes (900 g). Squeeze the potatoes well and collect the potato water. Let the water stand for a while, drain and add the settled starch to the potatoes.
- 2
Mix raw potatoes well into the cooked ones and season with salt, pepper and nutmeg. Form 12 dumplings from the potato mixture. Bring a large pot of salted water to the boil, add the dumplings and let them simmer at low heat for about 10 minutes. Melt 30 g butter, stir in flour and sweat briefly. Deglaze with white wine. Add stock and cream, let simmer for 1-2 minutes while stirring occasionally and season with salt and pepper. Pull aside and keep warm. Remove the intestines of the scampi. Heat the oil in a pan. Fry the scampi on both sides for 2-3 minutes, season with salt and pepper. Wash the dill, dab dry and finely chop flags of 2 stalks.
- 3
Add stock and cream, let simmer for 1-2 minutes while stirring occasionally and season with salt and pepper. Pull aside and keep warm. Remove the intestines of the scampi. Heat the oil in a pan. Fry the scampi on both sides for 2-3 minutes, season with salt and pepper. Wash the dill, dab dry and finely chop flags of 2 stalks. Melt 1 tablespoon butter, add half of the dill and toss the drained dumplings in it. Arrange dumplings with sauce and scampi, sprinkle with the remaining chopped dill and garnish with dill
- 4
20 minutes waiting time
Nutrition Facts
550 kcal
52 g
28 g
18 g
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