Potato, garlic and herb dumplings

Potato, garlic and herb dumplings

By
From
British Seafood
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
300g potato, baked until tender
1 bulb Roasted garlic
1 1/2 tablespoons parmesan, grated
1 egg yolk
65g ‘00’ flour
2 teaspoons lemon oil or olive oil
2 tablespoons fine capers in vinegar, finely chopped
3 tablespoons flat-leaf parsley, chervil or other herbs, chopped
light rapeseed oil, for cooking
cornish sea salt
freshly ground black pepper

Method

  1. Peel the potato and pass through a ricer or drum sieve into a bowl. Add the garlic, Parmesan and egg yolk and lightly fold together in a bowl; avoid overworking as this would make your dumplings tough and heavy. Lightly fold in the flour, oil, capers and parsley or chervil. Season with salt and pepper.
  2. Bring a large pan of water to the boil, salt well and add a little oil. Have ready a bowl of iced water. Turn the dough out onto a floured surface and shape into small balls, the size of marbles. Blanch in the boiling water, in batches if necessary, until the dumplings come to the surface, about 2 minutes. Transfer to the iced water to cool quickly. Once cold, dry on a tea towel.
  3. Unless serving straight away, gently toss the dumplings in a little oil in a container to stop them sticking together. They will keep in the fridge for a few days.
  4. To serve, heat a non-stick frying pan and add a drizzle of oil. Fry the dumplings in the hot oil for about 3 minutes until they are lightly golden brown all over. Drain on kitchen paper and serve.

Wild garlic dumplings

  • Omit the roasted garlic, capers and parsley. Add 4 tablespoons of chopped wild garlic to the mixture with the Parmesan and season with salt.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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