Hechtklößchen auf badische Art

Ingredients

• 500 g Hecht fillet (ready to cook)
• 400 ml whipping cream
• 1 Egg white
• Salt
• nutmeg
• white pepper
• 1 stalk leek
• 2 carrots
• 500 ml fish stock

Instructions

1. 1.

   Rinse the fish, pat dry, cut into cubes and let chill in the freezer compartment for about 10 minutes. Together with ~200 ml cream, the egg white and a pinch of salt, pulse in a blender until smooth. Add the remaining cream gradually until a glossy, well-formed filling forms. Season with salt, nutmeg and pepper.

2. 2.

   Wash, trim and cut the leek into thin strips 5–6 cm long. Peel the carrots and cut similarly. Bring both to a boil with the fish stock.

3. 3.

   Using a tablespoon, scoop portions of the filling and drop them into the stock. Let simmer for about 10 minutes; do not boil further.

4. 4.

   Lift the dumplings from the broth with a slotted spoon and serve with the vegetables.

5. 5.

   Serve with the seasoned stock or cream sauce as desired.