Pike Perch with Vegetables and Potato Dumplings

Ingredients

• 350 g flour
• 4 eggs
• 2 tbsp olive oil
• Salt
• 200 g waxy potatoes
• 300 g quark
• 1 handful freshly chopped parsley
• 2 tbsp freshly grated cheese (e.g., Bergkäse)
• pepper (ground)
• Nutmeg (freshly grated)
• flour (for working)
• 2 carrots
• 100 g celeriac
• 100 g Jerusalem artichoke
• vegetable oil (for steaming basket)
• 4 pike perch fillets (≈125 g each)
• 0.5 lemon (juice)
• Salt
• pepper (ground)
• 2 tbsp chives sprigs
• 1 Shallot
• 1 tbsp Olive Oil
• 1 tbsp coarse mustard
• 150 ml Vegetable broth
• 100 ml heavy cream
• Salt
• pepper (ground)

Instructions

1. 1.

   Knead flour, 3 eggs, a little water and the oil with 1 tsp salt into a smooth, firm dough. Shape into a ball, wrap in cling film and let rest for about 30 minutes.

2. 2.

   Wash potatoes and cook in salted water for about 30 minutes. Peel, press through a potato ricer and steam to dry out. Mix in an egg, quark, parsley and cheese. Season with salt, pepper and nutmeg.

3. 3.

   Roll the dough on a pasta machine into long thin sheets in portions. Spread the filling thinly on each sheet, roll from one end, and press every 3 cm with a wooden spoon handle. Cut and firmly seal the edges. Let rest on a floured surface.

4. 4.

   Peel carrots, celeriac and Jerusalem artichoke. Dice celeriac and carrots into 2–3 mm cubes, cut Jerusalem artichoke into ~1 cm cubes. Lightly oil a steaming basket and add the vegetables. Rinse the fish, pat dry, drizzle with lemon juice, season with salt and pepper, and place on top of the vegetables. Steam in a covered pot for about 10 minutes.

5. 5.

   For the sauce, finely dice the shallot. Sauté in hot oil. Stir in mustard and deglaze with vegetable broth. Simmer for ~4 minutes, add cream and let thicken for about 5 minutes. Season with salt and pepper and puree.

6. 6.

   Cook the dumplings in boiling salted water for 5–7 minutes.

7. 7.

   Mix chives into the vegetables and plate with the fish over a little sauce. Arrange drained dumplings on top and finish with freshly ground pepper. Garnish with vegetable chips if desired and serve.