Summary

Ingredients

• 400 g salmon fillet (s)
• 50 g white bread, `stale` or toast bread without crust
• 100 ml milk
• 1 egg (s)
• 200 g sweet cream (very cold)
• 1 teaspoon butter
• 1 shallot (s)
• Fish seasoning
• 400 g douh, finished pasta douh
• liter ⅛ wine, Riesling
• 100 ml fish stock
• 0.25 liter ¼ cream
• 1 shallot (s), chopped
• 1 teaspoon butter
• salt and pepper
• nutmeg
• egg yolk

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Instructions

1. Let the salmon fillet freeze for about 30 minutes.
2. Peel and dice the shallot and sauté in butter until translucent. Crumble the white bread and soak it in a little milk. Chill all ingredients.
3. Cut the frozen salmon into small pieces and chop with the blender. Mix the onion, white bread, egg, cream and the spices and use the blender to form a homogeneous mass. Make sure that the mass does not get too warm and coagulate. Chill in the refrigerator.
4. Roll out or lay out the pasta dough. Cut lengthways into approx. 15 cm wide dough sheets. Brush the edges of each sheet of pastry with egg yolk and spread the fish filling on top. Then fold the length of the dough on top of each other, press off even pieces and cut through. Cook in boiling salted water for about 10 minutes.
5. Riesling sauce:
6. Sweat the shallot in butter, add the Riesling, fish stock, cream and reduce a little. Season to taste with pepper and salt.