Potato-Cheese Balls

Ingredients

• 800 g waxy potatoes
• Salt
• 0.5 bunch Parsley (10 g)
• 60 g aged cheese block (45% fat)
• 500 g boletes
• 4 shallots
• 60 g spelt whole‑grain flour
• 1 egg
• Pepper
• nutmeg
• 30 g whole‑grain breadcrumbs (2 Tbsp)
• 3 tbsp Rapeseed oil
• 125 g butter
• 2 yolks
• 1.5 tsp lemon juice
• 3 dried juniper berries

Instructions

1. 1.

   Wash potatoes, place in a pot and cover with water. Add salt, bring to a boil, then simmer covered over medium heat for 25 minutes. Meanwhile wash parsley, dry it, and chop finely. Grate cheese. Clean boletes and cut into halves or quarters depending on size. Peel shallots, halve lengthwise, and roughly slice into strips.

2. 2.

   Drain potatoes and let them steam off, then peel and mash. Add parsley, cheese, flour, and egg. Season with salt, pepper, and freshly grated nutmeg, mixing until a homogeneous dough forms. Shape 12–16 balls from the dough, flatten slightly, and roll in breadcrumbs. Heat ½ tbsp oil in a pan. Fry 3–4 minutes per side over medium heat. Repeat with remaining dough; keep cooked balls warm at 80 °C if needed.

3. 3.

   Melt butter in a small pot over low heat, remove from stove, and let cool slightly. In the meantime whisk yolks with 1 tsp lemon juice, salt, and pepper. Heat a separate pot to 80 °C. Place the whisked yolk mixture into the pot and beat with a wooden spoon until creamy. While stirring, pour in butter as a thin stream. Crush juniper berries finely in a mortar, season the sauce with them, and keep warm covered.

4. 4.

   Brush a grill pan with remaining oil and heat. Grill boletes and shallots over medium to high heat for 2–3 minutes, then flip. Remove from stove, season with salt and pepper, and finish with remaining lemon juice. Arrange potato‑cheese balls and mushroom mixture on plates, pour sauce over them, and serve.