Smoked Trout Dumplings with Potato Cream Sauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 ounces smoked trout, shredded into small pieces |
1/2 cup cooked potatoes, mashed leftover mashed potatoes are great |
1 tablespoon unsalted butter, softened |
1 tablespoon shallots, chopped |
1 tablespoon chives, chopped, plus 1 tablespoon for garnish |
salt and pepper |
12 wonton wrappers |
1 recipe of potato truffle sauce, recipe follows |
1 1/2 cups white chicken stock |
1 cup idaho potatoes, peeled and diced small |
1 tablespoon cream |
1 tablespoon unsalted butter |
salt and pepper |
truffle oil (optional) |
Directions:
1. For the dumplings:
2. Bring a pot of water to a boil. In a small bowl combine the trout, mashed potatoes, butter, shallots, and chives. Mix well and add salt and pepper. Moisten the edges of wonton wrappers, a few at a time, and place a generous tablespoonful of filling in the center of the wrapper. Fold the wonton wrapper, opposite corners meeting, forming a triangle. Press firmly to seal. Place the dumplings in a pot of boiling salted water and poach for 3 minutes. Have a small saute pan slowly heating on the stove with a little oil. Remove the dumplings from the water and dab off any excess moisture. Carefully place them into the hot oil and sear until golden on one side. Serve atop the potato sauce. Garnish with chopped chives.
3. POTATO TRUFFLE SAUCE:
4. Boil the potatoes until very tender in the chicken stock. Using a hand-held mixer, puree until very smooth. Incorporate the cream and butter. If too thick, thin with more cream and butter. Season with salt, pepper, and truffle oil.
5. Yield: 4 servings
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