Pike Dumplings with Saffron Sauce and Rice Patties

Ingredients

• 300 g pike fillet
• Salt
• 1 Egg white
• 200 ml whipping cream
• 50 g crème fraîche
• 50 g basmati rice
• Salt
• 1 bunch dill
• 1 egg yolk
• 2 tbsp clarified butter
• 100 ml fish stock
• 1 tsp saffron strands
• 200 ml whipping cream
• white wine
• salt, pepper

Instructions

1. 1.

   Cut the pike fillet into small cubes and mix with a little salt. Stir in egg white, cream and crème fraîche and freeze for 30 minutes.

2. 2.

   Cook rice in salted water according to instructions. Rinse dill (reserve some sprigs for garnish), shake dry and finely chop. Mix egg yolk and dill into the rice and let cool. Then heat clarified butter in a non‑stick pan. Shape small patties from the rice and brown both sides in hot butter. Keep warm.

3. 3.

   Repeat the rice cooking step, rinse dill, shake dry, chop finely. Add egg yolk and dill to the rice and cool. Heat clarified butter in a non‑stick pan. Form small patties from the rice and brown both sides in hot butter. Keep warm.

4. 4.

   Process the fish filling in an electric chopper into a smooth paste. Shape dumplings with two tablespoons of the mixture. Bring salted water to a boil in a wide pot and add the dumplings. Let them cook for 3–4 minutes (the water should not be boiling). Remove the pike dumplings with a slotted spoon, drain, and serve garnished with dill.