Pike Dumplings

Ingredients

• 400 g pike fillet (deveined)
• Salt
• 100 g ice‑cold whipping cream
• 20 g soft butter
• 2 Eggs
• Cayenne pepper
• 400 g spinach leaves
• 20 g butter
• white pepper (from mill)
• nutmeg
• dill flower (optional)

Instructions

1. 1.

   Dice the pike fillet and pulse with 2 ice cubes and ½ tsp salt in a hand grinder, then pour in the cream. Cube the soft butter. Separate the eggs. Add the butter and yolks to the mixture, pulse again. Whisk the egg whites until stiff and fold into the fish blend. Season with cayenne pepper and refrigerate covered for 30 minutes.

2. 2.

   Meanwhile wash, trim, and blanch the spinach in boiling salted water for about 2 minutes, then drain, shock in ice water, and let dry on a sieve.

3. 3.

   From the fish mixture, scoop out 2 tbsp portions and drop into simmering salted water (water should not boil) to cook for about 8 minutes; remove carefully when done.

4. 4.

   For serving, foam butter and sauté the drained spinach for a few minutes, seasoning with salt, pepper, and nutmeg.

5. 5.

   Serve the pike dumplings on steamed spinach leaves garnished with dill flowers.