Preparation (about 50 min):
Rinse and clean the chanterelles after they have cooled. Rinse the spring onions and cut into rolls. Core, clean and dice the peppers. Peel and core tomatoes and cut into fillets.
Cut ciabatta into small cubes and toast in hot frying pan until golden brown. Mash Roquefort with cream cheese, mix and fold in the bread cubes. Later season with nutmeg, pepper and a little bit of thyme.
Make potatoes, peel them and press them through a potato press. Then mix with egg yolk and potato starch and season with nutmeg and salt. Press the mass for a dumpling a little bit, fill it with the cheese mass and coat it. Form a dumpling with floured hand and shape in lightly simmering salted water. Pull the dumplings until they float on top.
Briefly sauté chanterelles in hot olive oil*, dust with a little flour and pour off with clear soup. Fry peppers and spring onions in hot olive oil* and add tomato fillets. Mix the vegetables with the chanterelles and season with salt, pepper and thyme. Arrange as a bed in a deep plate. Cut the dumpling in half, place it on top and garnish with thyme sprigs.
(*= sauté a little bit, fry briefly – remark of the creator of the recipe)
Our tip: It is best to use fresh herbs for a particularly good aroma!
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