Cod Dumplings with Onion and Bacon Sauce

a dash of pepper, salt, whipped cream and dill mix, form into dumplings with two spoons and poach in boiling dill-salted water. Rinse the truffle potatoes, cut into wedges, roast in butter with salt and pepper.

For the sauce, sauté the onion and bacon cubes in a little olive oil, add salt, whipping cream, pepper and a pinch of sugar, add the diced rutabaga blanched in salted water, refine with vegetable stock, cook, season to taste and finish with chopped herbs (chives, parsley, dill).

Arrange everything decoratively on a flat plate and garnish with dill bunches.

As a side dish, spread the washed and plucked spinach on a flat plate and sprinkle with rutabaga shavings.

For the dressing, mix one part cider vinegar, three parts pepper, salt, olive oil and a squeeze of lemon juice and pour over the spinach.

Quality wine ‘dry’ from Baden.

Tree tomatoes

Our tip: It is best to use fresh herbs for a particularly good aroma!

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