Summary

Ingredients

For the sauce:

• 100 ml cream
• 400 ml fish stock
• 3 tablespoon sauce thickener, lighter
• 1 lemon (s), untreated (juice + zest it)
• 1 egg yolk
• 1 bunch chervil

For the dumplings:

• 800 g fish fillet (s), (see text)
• 100 ml cream
• 2 egg (s)
• salt
• Pepper, whiter

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Instructions

1. As a fish fillet are e.g., 400 g redfish + 400 g cod or 800 g cod or 400 g cod + 400 g salmon.
2. First, for the sauce, reduce the fish stock with the cream by half over the heat that is not too low.
3. For the dumplings, wash the fish fillet, pat dry and roughly dice. Puree well chilled in a blender. Just before the end, add the cream, eggs and 2 tablespoons of lemon juice for the sauce. Season and chill. That would also be the right moment to take care of the side dishes.
4. Bring plenty of salted water to the boil in a large pot, turn the heat down so that the water only simmers and does not boil anymore! In the meantime, cut off cams from the fish mass. Let them cook in salt water. This takes about 6-10 minutes, depending on the size of the cams.
5. Meanwhile add the sauce thickener and lemon zest to the sauce, bring to the boil. Then beat the egg yolks with the lemon juice so that the sauce binds and does not boil anymore! Season with salt + white pepper and add the torn chervil.
6. Now serve the dumplings with the sauce - e.g., on a preheated plate. Is garnished e.g., with a few chervil leaves and lemon wedges.
7. In addition, e.g., a mixture of rice + wild rice or just pure rice - and tender spring vegetables (young carrots, sugar snap peas, young kohlrabi or something).
8. Good Appetite!
9. Tip: This fish dish is especially suitable for children and other fish brokers because on the one hand the danger of bones is completely averted - and on the other hand the fish structure is missing. It`s also something completely different - and a fine spring dish.