For the dough, mix the flour, eggs, oil and a little salt with a little lukewarm water to make a dough that can be rolled out. After rolling out the dough, cut out something round - a normal glass is too small, use a bowl. I always take a Chinese bowl.
Boil 2 liters of water with a little salt in a large saucepan. Blanch 300 g of cleaned spinach leaves in the sparkling water for about 3 minutes, do not cover. Rinse in prepared ice water so that the cooking process is interrupted, the vegetables retain their strong color and the vitamins are not lost. Put in a bowl. Grate the parmesan (amount as desired) and fold in. Season the mixture with salt and nutmeg.
Season the salmon steaks with salt, pepper and lemon juice and dice. Briefly sear half of the diced salmon together with half of the crayfish (the other half is seared at the end and served garnished on the dumplings).
Then fill the round flat cakes with the spinach filling and the fried water creatures and close. Then press the edge with a fork so that it does not rise during cooking.
Let the dumplings soak in boiling water for between 7 and 10 minutes (if you let them boil too much, they will rise). They are done when they float on the surface of the water.
For the saffron foam sauce, reduce the fish stock with the wine, saffron and cream by half. Just before serving, melt the butter and fold in with the whipped cream. Season with salt and pepper.
Now fry the second half of the diced salmon and the crayfish.
Arrange the dumplings in portions on the saffron foam sauce and garnish with the roasted salmon and crayfish mixture.
Ingredients
Print Recipe
Pin Recipe