Riesling Soup with Zander Dumplings and Chervil
Riesling soup with zander dumplings and chervil is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g zander fillet (ready to cook, skinless)
- 1 Egg white
- Salt
- pepper (ground)
- freshly grated nutmeg
- 1 Shallot
- 1 tbsp butter
- 200 ml Riesling wine
- 500 ml fish stock
- 100 ml heavy cream (at least 30% fat)
- 2 tbsp crème fraîche
- a splash lemon juice
- 50 ml heavy cream (at least 30% fat, for the farce)
- chervil leaves (for garnish)
Instructions
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1.
Wash the fish fillet, pat dry and cut into small cubes. Mix with egg white, salt, pepper and nutmeg, then chill well. Meanwhile, peel the shallot, finely chop it and sauté in a pot with hot melted butter until translucent. Deglaze with Riesling wine, add the stock, season with salt and pepper, and simmer over medium heat for about 20 minutes. Stir in the crème fraîche and cream, taste with salt and lemon juice, then let rest.
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2.
Blend the fish mixture into a fine farce using a blender, gradually adding the remaining cream. With two teaspoons, cut small dumplings and drop them into boiling water. Simmer on low heat for 5-8 minutes. Use a whisk to froth the soup again, then ladle into preheated bowls. Serve topped with zander dumplings and garnished with chervil leaves.
