Mangold Soup with Fish Dumplings

Ingredients

• 500 g Swiss chard
• 1 starchy potato
• 2 shallots
• 1 Garlic clove
• 3 tbsp butter
• 400 ml fish stock (from the jar)
• 0.125 l white wine
• 174 l heavy cream
• salt (pepper)
• 1 tbsp Lemon Juice
• 200 g Salmon fillet
• 1 tbsp Lemon Juice
• 3 tbsp heavy cream
• 1 Egg white
• salt (pepper)

Instructions

1. 1.

   Separate the Swiss chard leaves from the stems, slice the stems into thin rounds and cut the leaves into fine strips. Reserve half for the sauce, blanch the other half in salted water for 5 minutes, shock in cold water, and drain.

2. 2.

   Peel and finely dice the potato. Peel and finely chop the shallots and garlic, then sauté them in 2 tbsp butter until translucent. Add the chard stems, leaves, and potatoes, and cook for another 3 minutes. Pour in the fish stock, white wine, and cream, and simmer gently for about 30 minutes.

3. 3.

   Wash, pat dry, and cube the salmon. Drizzle with lemon juice and blend finely in a mixer. While blending, incorporate the cream and egg white. Season with salt and pepper. Chill in the freezer compartment for 15 minutes. Bring plenty of salted water to a boil and use two teaspoons to scoop portions of the fish mixture into the boiling water. Let them cook on low heat for 5 minutes. Remove the soup from the stove, puree, and strain through a sieve. Season with salt, pepper, and lemon juice. Plate the soup, add the dumplings, and garnish with chard strips.