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Kashubian Potato Dumplings with Mushroom Sauce and Smoked Trout - photo 1
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Kashubian Potato Dumplings with Mushroom Sauce and Smoked Trout

Pikantne Regional Cuisine for Christmas Eve Christmas Dishes Fish dishes 120 min Medium 4 wyświetleń ~44.01 PLN - (0)
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Description

This exceptional dish draws inspiration from the heart of Kashubia, a picturesque region of Poland rich in lakes and forests. It embodies the quintessence of regional Christmas cuisine, combining simple, local ingredients in an extraordinarily elegant form. The base consists of delicate, fluffy potato dumplings, prepared using a traditional method that guarantees their perfect consistency. They are enveloped in a velvety, intensely aromatic sauce made from dried porcini mushrooms, whose deep, forest flavor evokes memories of festive walks. The dish is crowned with flakes of hot-smoked trout, which add a noble, smoky character and pair perfectly with the earthiness of the mushrooms. The entire dish is sprinkled with fresh dill, and for connoisseurs, drizzled with a bit of flaxseed oil, paying homage to ancient Kashubian traditions. The dish is not only incredibly tasty but also beautifully presented on the plate, making it an ideal choice for a festive Christmas Eve dinner.

Składniki (13)

Servings:
4
  • Starchy potatoes (type c) 1000 g
  • Potato flour 250 g
  • Egg (size L) 1 szt.
  • Dried porcini mushrooms 50 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Masło klarowane 2 łyżki
  • 30% cream 200 ml
  • Smoked trout (fillet) 200 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Fresh dill 0.8 pęczek
  • Flaxseed oil 30 g
💰 Szacowany koszt dania: ~44.01 PLN (11.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of Mushrooms

1

Start by preparing the mushrooms, which are the base of the sauce. Place the dried porcini mushrooms in a sieve and quickly rinse them under cold running water to remove any impurities. Then transfer the mushrooms to a bowl and pour about 400 ml of boiling water over them. Cover the bowl with a plate and set aside for at least 30 minutes, preferably for an hour. During this time, the mushrooms will swell and soften, and the water will take on an intense, mushroom aroma.

Ingredients: Dried porcini mushrooms
NEVER pour out the water in which the mushrooms were soaked! It is the essence of flavor for your sauce. Later, you will strain it through a fine sieve to get rid of the sand.

Potato Dumplings

2

Thoroughly wash the potatoes, but do not peel them. Place them in a large pot, cover with cold water, add a teaspoon of salt (about 5g), and cook until tender, which takes about 20-30 minutes depending on their size. Check with a fork to see if they are ready – it should go in without resistance. Drain the potatoes and immediately, while still hot, peel off the skin (you can help yourself by inserting a fork into the potato to hold it).

Ingredients: Starchy potatoes (type c), Salt
Cooking potatoes in their skins allows them to absorb less water, which is key for the perfect consistency of dumplings. Be careful when peeling to avoid burns!
3

Hot, peeled potatoes pass through a potato ricer directly into a large bowl. Spread the potato mixture evenly and leave it to cool completely. This is a very important step! Once the mixture is cold, flatten it to create a smooth surface. Divide the mixture with a knife into four equal parts. Take out one quarter of the potatoes and set it aside. In the empty space, pour in the potato starch until it fills the area to the brim. Then add the reserved portion of potatoes back in and crack an egg.

Ingredients: Starchy potatoes (type c), Potato flour, Egg (size L)
Use a potato ricer, not a masher. The ricer aerates the potatoes and does not develop gluten, which makes the dumplings fluffy. The ratio of potatoes to flour 3:1 (by volume) is a traditional, reliable method for perfect proportions.
4

Now combine all the ingredients in a bowl. Start by gently mixing, then quickly knead the dough with your hands, just until the ingredients come together and form a smooth, uniform ball. The dough should be elastic and not stick to your hands. If it is too sticky, add a little more potato starch.

Do not knead the dough too long! The longer you knead it, the tougher and more 'rubbery' the dumplings will be. The process should take no more than 1-2 minutes.
5

On a lightly floured surface with potato starch, shape the dough into a roll about 3 cm in diameter. Then, using a knife or a dough scraper, cut the roll into pieces about 2-3 cm long. Gently flatten each dumpling in your hands, forming an oval shape. You can make a small indentation in each dumpling with your thumb – this will help the sauce stick better.

Place the finished dumplings on a board or tray sprinkled with potato flour to prevent sticking. Work quickly, as the potato dough darkens over time.
6

In a large, wide pot, bring a generous amount of salted water to a boil (about 1 teaspoon of salt per 2 liters of water). When the water starts to boil vigorously, reduce the heat so that it only gently 'flickers'. Carefully add the dumplings in batches to the water. After adding, gently stir with a wooden spoon to prevent them from sticking to the bottom. Cook for about 2-3 minutes from the moment they float to the surface. The finished dumplings are soft and elastic.

Use a large pot so the dumplings have room to float freely. Don't throw them all in at once; cook them in batches to avoid drastically lowering the water temperature. Fish them out with a slotted spoon.

Mushroom Sauce

7

While the dumplings are cooking, prepare the sauce. Remove the soaked mushrooms from the water, but keep the liquid. Squeeze the mushrooms to remove excess water and chop them fairly finely. Peel the onion and dice it finely. Peel the garlic and press it through a garlic press or chop it very finely.

Ingredients: Dried porcini mushrooms, Onion, Garlic
Strain the mushroom water through a very fine sieve lined with cheesecloth or paper towels. Sand from the mushrooms often settles at the bottom of the bowl, which we want to get rid of.
8

In a large skillet (preferably 26-28 cm in diameter), heat clarified butter over medium heat. Add the chopped onion and sauté, stirring occasionally, for about 5-7 minutes, until it becomes translucent and soft. Then add the garlic and sauté for another minute, until it releases its aroma. Be careful not to burn the garlic, as it will become bitter.

Ingredients: Masło klarowane, Onion, Garlic
Use a heavy-bottomed pan that distributes heat evenly. This will prevent the onions from burning.
9

Add the chopped mushrooms to the sautéed onion and garlic. Increase the heat slightly and fry everything together for about 5 minutes, until the mushrooms are lightly browned and release their aroma. Then pour the previously strained mushroom water (about 200 ml) into the pan. Bring to a boil, then reduce the heat and simmer for about 10 minutes to allow the flavors to meld and the liquid to reduce slightly.

Ingredients: Dried porcini mushrooms
Sautéing the mushrooms before adding liquid allows you to extract more flavor from them and gives them a pleasant texture.
10

Reduce the heat to the minimum and slowly pour the 30% cream into the pan, stirring constantly. Heat the sauce gently, stirring lightly, until it thickens. Do not bring it to a rapid boil to prevent the cream from curdling. Season the sauce to taste with salt (about 3 pinches) and freshly ground black pepper.

Ingredients: 30% cream, Salt, Pieprz czarny świeżo mielony
If you want the sauce to be perfectly smooth, you can blend it with an immersion blender. However, I prefer when there are noticeable pieces of mushrooms and onions.

Serving

11

Gently break the smoked trout fillet into smaller, appetizing pieces using your fingers. Be careful to remove any possible bones. If you are using fresh dill, rinse it, dry it, and chop it finely.

Ingredients: Smoked trout (fillet), Fresh dill
You can gently warm the pieces of trout by placing them briefly on top of the hot sauce, but this is not necessary. Trout at room temperature will also be delicious.
12

On deep plates, arrange a portion of hot potato dumplings. Generously drizzle with aromatic mushroom sauce. Top with pieces of smoked trout. Sprinkle everything with chopped dill. Additionally, to emphasize the regional character, you can drizzle the dish with a few drops of flaxseed oil. Serve immediately.

Ingredients: Smoked trout (fillet), Fresh dill, Flaxseed oil
The dish tastes best when served hot. A deep plate is ideal as it allows you to mix the dumplings with the sauce without spilling.

Fun Fact

💡

Kashubian cuisine, due to the region's location, is based on the so-called 'five lines of taste', meaning ingredients from lakes (fish), forests (mushrooms, berries), fields (potatoes, grains), meadows (dairy), and gardens (vegetables, fruits). This dish is a perfect example of a harmonious combination of these elements.

Best for

Kolacja Wigilijna Uroczysty obiad Dania na wyjątkowe okazje

Tips

🍽️ Serving

Serve the dish on warmed, deep plates. A simple salad of pickled cucumber with onion or a sauerkraut salad would be a great side, as its acidity balances the richness of the sauce and the fattiness of the fish.

🥡 Storage

If you have leftover noodles and sauce, store them separately in airtight containers in the fridge for up to 2 days. It's best to reheat the noodles by dropping them into boiling salted water for a minute. Heat the sauce slowly in a saucepan, without bringing it to a boil. Add the trout fresh before serving.

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