Green Tartan Dumplings with Borage Sauce

Poach the spinach leaves, squeeze and chop coarsely. Remove the crust from the white roll, cut the plaice into small cubes, pour milk over it and mix it with flour, eggs, Scotch and spinach. Season the mixture with salt, pepper and nutmeg and let it rest for a quarter of an hour.

In the meantime, bring salted water to a boil. Form dumplings of about 5 cm length from the mixture with the help of a spoon and simmer them on medium heat for about 7 minutes until lightly boiling.

In the meantime, prepare the borage sauce. First cut the stemmed, seeded and peeled tomatoes into small cubes. Heat the butter and briefly toss the borage leaves in it. Add the diced tomatoes, cook briefly and season with salt.

Arrange the well-drained Schottennocken on warmed plates, sprinkle each with grated mountain cheese and cover with the sauce. Serve hot.

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