Alpine Butter Dumplings with Herb Paste

For the alpine butter dumplings, separate the eggs into egg yolks and egg whites. Beat egg whites with a little salt until firm. Mix egg yolks with flour, melted butter, milk, sour cream and lovage.

Season with salt and nutmeg and mix to a smooth dough, then carefully fold in the beaten egg whites. Cut out dumplings with a tablespoon, boil in boiling salted water and let stand for about 12 minutes. Lift out, drain well and brush with brown butter.

For the herb paste, pluck all the herbs and mix. Add sunflower oil, blend to a paste with a blender. Season with salt and pepper and spread on plates. Place the alpine butter dumplings on top and garnish with herbs.

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