Cottage cheese dumplings in sauce made of aged gauda cheese, hazelnuts and smoked sea bass
500 g of Mu Cuisine cottage cheese
400 g of flour
250 ml of Mu Cuisine sweet cream
60 g of hazelnuts
120 g of aged gauda cheese
200 g of smoked sea bass fillet
30 g of Mu Cuisine butter
Drain the cottage cheese, add sieved flour and egg, add salt and pepper and mix. Put the mass in the fridge for 20 minutes.
In the meantime, coarsely chop the hazelnuts, briefly fry them in a small pan and put them in a small bowl. Pour the sweet cream into the small pan. When brought to boil, turn off the heat and sprinkle the grated gauda cheese onto the cream. Add salt, stir gently and allow the cheese to melt.
Take the mass out of the fridge, form dumplings and boil them for 5 minutes in salted water. Join the drain dumplings with the cheese sauce and sprinkle the coarsely chopped smoked sea bass, the fresh chervil and roasted hazelnuts over them.