Mushroom dumplings with chive sauce

1.

Wash the potatoes thoroughly and put them in plenty of boiling water for about 20 minutes ferment. Meanwhile, clean the mushrooms, chop the oyster mushrooms and 125 g mushrooms. Peel the onions and finely dice them.

2.

Heat 15 g fat in a pan, fry the chopped mushrooms and half of the onions while stirring until there is no more liquid in the pan. Season with salt, pepper and nutmeg and let cool.

3.

Pour the potatoes on a sieve, rinse under cold water and peel off the peel. Press the hot potatoes through a potato press into a bowl and mix with the semolina. Add the mushroom mass, 100 g flour, egg, 15 g fat, a little salt and nutmeg and knead everything well.

4.

Form dumplings with two moistened tablespoons and add two portions to plenty of boiling salted water. Let simmer for about 8 minutes over low to medium heat. Lift out with a slotted spoon, drain well and set aside.

5.

Cut the remaining mushrooms into thick slices. Clean, wash and drain the cherry tomatoes and rocket. Halve the cherry tomatoes. Heat 30 g fat in a saucepan and sweat the rest of the flour in it.

6.

Pour in the stock and milk while stirring, bring to the boil and simmer for approx. 5 minutes. In the meantime, wash the parsley and chives, pat dry and chop. Stir the herbs into the sauce, except for something to sprinkle, and season with salt and pepper.

7.

Mix the egg yolks and some hot sauce and stir back into the rest of the sauce. Don't let it boil anymore. Heat the rest of the fat in two pans. Fry the remaining onions and mushrooms vigorously in a pan.

8.

Finally add the tomatoes, fry them briefly and season with salt and pepper. Lightly fry the dumplings in the other pan while turning. Mix rocket leaves into the hot vegetables just before serving and serve on plates with dumplings and herb sauce.

9.

Sprinkle with the remaining herbs and serve.