Goat Cheese Fritters

Ingredients

• 2 shallots
• 1 tbsp bacon cubes
• 3 tbsp Rapeseed oil
• 100 ml milk (3.5% fat)
• 20 g butter
• 2 medium eggs
• 150 g white bread cubes (and rye bread cubes)
• salt, pepper, nutmeg
• 1 tsp chopped parsley
• 2 g starch
• 1 Garlic clove
• 1 thyme sprig
• 100 ml poultry broth
• 50 ml wine vinegar
• mustard
• 100 g tomato cubes
• 2 tbsp rapeseed oil (cold‑pressed)
• chives (finely sliced)
• 150 g wild herb or leafy salad
• 1 l rapeseed oil (for frying)
• 75 g goat fresh cheese
• Piment d’Espelette pepper
• 50 g almond flakes (roasted)

Instructions

1. 1.

   Semmelknödel (day before): Peel 1 shallot, finely dice it, sauté with bacon cubes in 2 tbsp rapeseed oil, deglaze with milk. Add butter. Separate eggs; beat egg whites into a foam. Stir yolk into the bacon‑milk mixture, fold in bread, season with salt, pepper and nutmeg. Fold in parsley and beaten egg whites. Transfer dough onto cling film, shape into a roll, first wrap in cling film then in aluminum foil. Cook dumplings in a simmering water bath for about 20 minutes. Let cool.

2. 2.

   Rapeseed oil marination and salad: Whisk starch with a little water. Peel garlic and the remaining shallot, finely dice them, sauté with thyme in 1 tbsp rapeseed oil, add broth. Bring to boil, stir in starch and bring to boil again. Add vinegar and mustard, strain through a fine sieve. Add tomato cubes, cold‑pressed rapeseed oil and 1 tbsp chives, season with salt and pepper. Wash salad, dry by spinning.

3. 3.

   Fritters: Heat rapeseed oil to about 170 °C. Cut dumplings into 1 cm cubes. Mix dumpling cubes with goat fresh cheese, add remaining chives, season with salt, pepper and Piment d’Espelette. Form small balls, roll in almond flakes, fry in rapeseed oil for about 1 minute. Arrange the balls on salad and drizzle with rapeseed oil marination.