Fish Dumplings

Ingredients

• 600 g protein-rich fish fillet e.g. pike-perch (ready to cook, skinless)
• Salting
• 200 ml heavy cream
• 1 Egg white
• 2 tbsp freshly chopped parsley
• Pepper
• nutmeg
• 50 g sesame seeds
• 1 Tbsp clarified butter
• 1 Shallot
• 3 tbsp butter
• 100 ml dry white wine
• 250 ml fish stock
• 100 ml heavy cream
• 3 tbsp coarse mustard
• Salt
• white pepper

Instructions

1. 1.

   Dice the fish fillet very small with a kitchen knife, place in a bowl, cover with plastic wrap and chill for about 30 minutes. Then season with salt and set in a bowl of ice water. Add about 50 ml cold cream, add the egg white and mix well with a dough scraper or spoon. Blend portions in a small blender until fine. If the mixture is too coarse, pass through a sieve (or use a ladle through a round strainer). Return to the ice water bowl and stir in another ~100 ml cream (best with the scraper) so that a smooth homogeneous mass forms. Whip the remaining cream to half‑stiff with an electric mixer and fold into the filling. Mix in parsley and season with salt, pepper and nutmeg. Chill. (Best to cook a test dumpling.)

2. 2.

   For the sauce peel the shallot and sauté in 1 tbsp hot butter until translucent. Deglaze with wine and add stock. Simmer gently for about 10 minutes. Then blend finely with an immersion blender, add cream and let it thicken slightly. Add 2 tbsp mustard, briefly whisk with remaining butter and season with salt and pepper.

3. 3.

   Form dumplings with two tablespoons of dough and drop into hot salted water in a wide pot (just before boiling). Occasionally dip the spoon into a small bowl of cold water. Poach for about 5–10 minutes.

4. 4.

   Lift the dumplings from the stock with a slotted spoon, drain and roll in sesame seeds. In a hot non‑stick pan briefly brown in clarified butter.

5. 5.

   Serve the sauce on plates, add remaining mustard and place the dumplings on top. Serve with potatoes if desired.