Dumpling of White Cheese and Trout

Dumpling of White Cheese

Ingredients

• 400 g (13,5 ounces) of white cheese from la fromagerie de Montebello
• 2 eggs
• 90 g (3 ounces) of flour
• According to taste, a pinch of salt
• Salt, nutmeg

Garnish

• 1 white onion sliced very thin
• 80 g (2.5 oz) bacon, finely diced
• 2 slices of bread, finely diced
• Chives finely chopped

Preparation

Method for dumplings

• Mix white cheese, egg and flour to make a smooth paste. Season with salt and nutmeg.
• Let stand 15 to 20 minutes.
• Using a spoon, form dumplings and poach them in boiling salted water. Cool in ice water, then drain.
• To serve, fry them in butter a few minutes.
• Onion, bacon and croutons garnish.
• Saute onions with a little butter to give them a light color.
• Pan the bacon to make them crispy, and remove.
• Add a little butter and pan the bread cubes to give them a light color. Remove from heat and add the onions and bacon. Mix well. Set aside until service.

Trout and Butter Sauce

Ingredients

• 4 trout fillets
• According to taste salt and pepper
• Oil and butter

White Butter

• 80 ml (1/3 cup) of butter
• 2 small shallots chopped
• Juice of lemon

Preparation

Cooking trout

• Season the trout fillets according to taste salt and pepper, add oil and butter to a pan and cook the fish skin side down.
• Cook a few minutes, turn, turn off the heat and set aside.

For the white butter

• In a saucepan, saute the shallots with a little butter, add lemon juice, cook a minute. Add remaining butter, remove from heat and mix in a whisk.
• Set aside.

Assembling the dish

• Arrange the dumplings on a plate, sprinkle the topping with bacon, onions and croutons.
• Add the fish fillets and drizzle with white butter.