Potato Pudding with Goat Cheese

50 min, elaborate Remove peel from potatoes and cut into small cubes. Cook one half in water until al dente. Make the rest quite soft, drain and press through the potato press.

Peel onions and shallots, dice. Clean spring onions, cut into rings. Steam all onions together with 1 tbsp butter, 3 tbsp olive oil and 2 chopped sage leaves for 10 min until soft. Season with salt right at the beginning to help the liquid from the onions escape. Extinguish with cream and milk, remove from stove.

Preheat the oven to 180 °C. Place a gratin dish filled with hot water on the middle rack. Stir potato cubes, mashed potatoes, eggs and milk-onion mixture.

Season generously with sea salt and freshly ground pepper. Butter 4 portion molds, pour in the potato mixture and press a small goat cheese into each. Cook in a bain-marie for half an hour.

In the meantime, mix 2 tbsp of flour with a pinch of salt and a small amount of water to make a thin batter. Pull the sage leaves through the dough and roast them in olive oil until crispy. Drain on kitchen roll, season a little bit with salt. Serve the potato pudding garnished with the sage leaves.

Clean leaf lettuce, radish and carrot, cut, put in a suitable bowl with the hominy and marinate.

Drink:

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