Saibling with Bread Dumplings

Ingredients

• 4 rolls (from yesterday)
• 120 ml milk
• 1 egg
• 20 g butter
• Salt
• 1 tbsp freshly chopped parsley
• 10 g butter (for the towel)
• 2 Tomatoes
• 1 Shallot
• 1 Garlic clove
• 300 g chanterelles
• 1 tbsp butter
• 1 tbsp heavy cream
• Salt
• Pepper
• 4 saibling fillets (about 140 g each)
• 2 tbsp butter
• Salt
• Pepper
• 60 ml veal stock
• a splash of lemon juice

Instructions

1. 1.

   For the dumplings, grate the crusts of the rolls and cut the rolls first into slices and then into cubes. Place in a bowl and pour hot milk over them. Separate the egg. Cream together the butter, egg yolks and salt. Add parsley and mix with the soaked bread cubes. Thoroughly combine everything and let it rest for 10 minutes. Boil a large towel in water and wring out. Fill a large pot to just below the rim with water, bring to a boil and add 2 tablespoons of salt. Whisk the egg white stiffly and fold into the bread mixture. Spread liquid butter on the towel. Shape the bread dough into an about 8 cm thick roll, place it in the middle of the towel and loosely beat the sides over the dumpling roll (the dumpling dough expands when cooking). Tie both ends together with a binding thread. Attach the towel with the dumpling dough to the end of a ladle handle with a binding thread (towel opening facing up) and hang it into the boiling water. Let the towel dumpling cook for about 40 minutes in simmering water.

2. 2.

   For the filling, blanch the tomatoes, cool, peel, quarter, seed and dice them finely. Peel and finely dice the shallot and garlic. Clean and cube the mushrooms. Together with the shallot and garlic sauté in hot butter for 2-3 minutes until the released liquid has evaporated. Add cream and tomatoes, remove from heat and season with salt and pepper.

3. 3.

   Rinse the saibling fillets and pat dry. In a non-stick pan over gentle heat, cook skin side down in butter for about 6 minutes. Season with salt and pepper, flip and remove the skin.

4. 4.

   Let the finished dumpling rest for 5 minutes before cutting. Unwrap the dumpling roll from the towel and slice into 8 thin rounds.

5. 5.

   Place one dumpling round on each plate and top with mushrooms (if needed, using a serving ring). Place another dumpling round on top and arrange the saibling fillet over it. Deglaze the fish pan drippings with veal stock, bring to a boil, season with lemon juice, drizzle over the fish and serve.

6. 6.

   Serve with a fresh herb salad with tomatoes as desired.