Billa`s Pike Dumplings
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g fish fillet (s) (pike)
- 250 ml whipped cream, chilled
- 1 lemon (s)
- 1 bunch soup greens
- 250 ml white wine
- parsley
- salt
- 2 bay leaves
- 1 egg white
Print Recipe
Pin Recipe Instructions
- Dice the pike fillet and sprinkle with salt, place in the freezer for about 15 minutes, as well as the whipped cream.
- In the meantime, finely grate the lemon, squeeze out the juice, roughly dice the soup greens and simmer covered with 2 liters of water, 250 ml of white wine, salt and bay leaves for 20 minutes.
- Then puree the fish, parsley, lemon peel and egg white in a blender and place in a large bowl. Gradually work in the ice-cold cream.
- I then place a large sieve in the vegetable stock and use two tablespoons to form about 20 pike dumplings, which I then let sit in the stock for about 4-5 minutes.
- A saffron sauce goes very well with it.
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