Mushroom dumpling pan in chives cream

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1.

Peel shallots and possiblycut in half. Clean the mushrooms, wash them if necessary and cut them in half. Drain the chanterelles well. Clean and wash the spring onions and cut diagonally into strips. Cut the dumplings into slices. Heat the clarified butter in a large pan. Leave the bacon in it until crispy. Take out the bacon. Fry the dumplings in the frying fat until golden brown. Take out and keep warm. Fry the mushrooms in the frying fat for about 10 minutes. Add shallots and spring onions 2 minutes before the end of the roasting time and fry them. Deglaze with broth. Boil once and simmer for 5 minutes. Season with salt and pepper. In the meantime, wash the chives, pat dry and cut into rolls. Fold in the crème fraîche. Add the dumplings and bacon. Sprinkle with chives and pink berries