Pike Dumplings in Dill Sauce

Summary

Ingredients

• 0.5 liter ½ sauce (white wine sauce, sauce au vin blanc)
• 1 small Bunch dill
• 2 tablespoon whipped cream
• 800 g pike, for the farce:
• 12 g salt
• 0.5 teaspoon ½ pepper, freshly ground white
• 800 ml cream, liquid, chilled
• 100 ml cream, whipped, chilled
• 0.5 liter ½ fish stock, for the poaching stock:
• 0.5 liter ½ white wine
• 2 liters water
• 60 g salt
• 1 sprig dill
• Dill for garnish

Print Recipe Pin Recipe

Instructions

1. Spin the fish fillet through the wolf. Before that, it must be covered and refrigerated for about 1 hour. This also applies to the cutting device of the meat grinder: the worm, knife, ring and disc must be in the refrigerator.
2. Important: only use properly working devices with sharp knives - regardless of whether you are working with a meat grinder, mixer or cutter.
3. Because the fish meat must be cut up, it must not be squeezed.
4. The meat, which has been cooled and then seasoned with salt and pepper, is pushed through the middle disk of the meat grinder.
5. For the farce: Place the chopped pike meat in a bowl on crushed ice so that it stays sufficiently cool during further processing. Add half of the cooled liquid cream and stir in with a spoon. Puree the mixture in portions in a blender. Pour back into the bowl, place on ice and let it cool down again. Then rub through a fine sieve with a spatula. So you can be sure that coarse parts or bones are removed.
6. Season to taste with salt and freshly ground white pepper and stir in the rest of the liquid cream. Now fold in the lightly whipped cream; it makes the farce particularly loose, but must not be stiff, otherwise the farce would be grainy. The bowl remains on ice during all phases of work. The farce is now airy, creamy and almost pure white.
7. Now the dumplings can be shaped, ideally with two tablespoons dipped in cold water.
8. Take out some farce with a spoon and shape into dumplings with the help of a second tablespoon. Dip the spoon into the cold water again and again. Place the dumplings on an oiled parchment paper and only cook when they are all finished, or - for smaller quantities - slide them straight from the spoon into the poaching stock.
9. Let simmer for 8 to 10 minutes.
10. First prepare the Sauce au vin blanc, but with twice the amount of the ingredients.
11. Warm places.
12. The pike meat can be obtained from two smaller pike weighing 800 to 900 grams each or one large pike weighing 1.6 kg.
13. Scale and gut the fish and remove the fillets. Cut into small pieces, cover them and put them in the refrigerator.
14. This is also important: A sufficient amount of ice cubes must be available for cooling during the preparation of the farce.
15. Season the well-cooled pike meat with salt and pepper and turn it through the meat grinder.
16. Make the farce as described above and form the dumplings out of it. With large quantities, as in this recipe, the shaped dumplings are placed on oiled parchment paper so that they are all ready to cook. For smaller quantities (if you cut the recipe in half, for example) you can slide the dumplings straight from the spoon into the poaching stock.
17. Bring the ingredients for the poaching stock to the boil in a shallow saucepan and let the pike dumplings simmer in it one after the other.
18. Heat the sauce, sprinkle in the finely chopped dill and fold in the whipped cream.
19. Serve the pike dumplings with the sauce, garnish with dill.

Also Like

Pike Dumplings with Frankfurt Green Sauce

The perfect pike dumplings with frankfurt green sauce recipe with a picture and simple step-by-step instructions. More...

Billa`s Pike Dumplings

The perfect billa`s pike dumplings recipe with a picture and simple step-by-step instructions. More...

Pike in Butter Sauce

The perfect pike in butter sauce recipe with a picture and simple step-by-step instructions. More...

Dill Sauce

The perfect dill sauce recipe with a picture and simple step-by-step instructions. More...

Dill Sauce or Dill Dip

The perfect dill sauce or dill dip recipe with a picture and simple step-by-step instructions. More...

Bosses Pike

The perfect bosses pike recipe with a picture and simple step-by-step instructions. More...

Pike Ukha

The recipe for pike fish soup is quite simple, and the resulting amber miracle is not a shame to serve on the festive table. Pike fish soup with traditional Russian pies will please the most demanding gourmet. Cook: 2 hours 40 mins Serving: 5 Ingredients ...

Cod in Dill Sauce

The perfect cod in dill sauce recipe with a picture and simple step-by-step instructions. More...

Cucumber – Dill Sauce

The perfect cucumber – dill sauce recipe with a picture and simple step-by-step instructions. More...

Dill Mustard Sauce

The perfect dill mustard sauce recipe with a picture and simple step-by-step instructions. More...

Dill Sauce, Dip

The perfect dill sauce, dip recipe with a picture and simple step-by-step instructions. More...

Fish in Dill Sauce

The perfect fish in dill sauce recipe with a picture and simple step-by-step instructions. More...

Garlic Dill Sauce

The perfect garlic dill sauce recipe with a picture and simple step-by-step instructions. More...

Honey – Dill Sauce

The perfect honey – dill sauce recipe with a picture and simple step-by-step instructions. More...

Lettuce with Dill Sauce

The perfect lettuce with dill sauce recipe with a picture and simple step-by-step instructions. More...

Mustard and Dill Sauce

The perfect mustard and dill sauce recipe with a picture and simple step-by-step instructions. More...

Sharp Pike Roll

The perfect sharp pike roll recipe with a picture and simple step-by-step instructions. More...

Pike Alsatian Way

The perfect pike alsatian way recipe with a picture and simple step-by-step instructions. More...

Pike Baden Way

The perfect pike baden way recipe with a picture and simple step-by-step instructions. More...

Pike in Cheese Casing

The perfect pike in cheese casing recipe with a picture and simple step-by-step instructions. More...