Safranspitzkohl with Mascarpone Salmon Dumplings

Ingredients

• 400 g Cauliflower
• 1 Shallot
• 1 tsp butter
• 100 ml hot chicken stock
• 1 can saffron (powder or threads)
• Salt
• pepper (ground)
• 0.5 tsp Sugar
• 1 tsp dried thyme
• 200 g Salmon fillet
• 2 tbsp lemon juice
• 0.5 tsp grated lemon zest
• 1 egg
• 50 g Mascarpone
• nutmeg
• 50 ml dry white wine
• thyme for garnish

Instructions

1. 1.

   Clean and wash the cauliflower, cut into fine strips. Peel the shallot and slice thinly. In a pot melt the butter, sauté the shallot, then add the cauliflower. Dissolve the saffron in the hot chicken stock, pour over the cauliflower. Season with salt, pepper, sugar, and thyme leaves. Simmer covered for about 15 minutes.

2. 2.

   Separate the egg yolk from the white. Cut the salmon into small pieces, season with salt, lemon juice, and lemon zest, then blend with the egg whites in a blender. Fold in mascarpone and the egg yolk.

3. 3.

   Bring salted water to a boil in a pot. Season the salmon mixture with salt, pepper, and nutmeg. Using two tablespoons, form 12 dumplings, drop them into the gently simmering water and cook for about 6 minutes.

4. 4.

   Pour wine over the cauliflower, bring to a brief boil again, then season to taste.

5. 5.

   Lift the finished salmon dumplings with a slotted spoon, drain, arrange on top of the cauliflower, and garnish with thyme.