Summary

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

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Instructions

1. Dice the pike fillet and sprinkle with salt, place in the freezer for about 15 minutes, as well as the whipped cream.
2. 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.
3. 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.
4. 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.
5. A saffron sauce goes very well with it.