Salmon Maultaschen in Riesling Sauce

Ingredients

• 350 g whole wheat flour
• 4 eggs
• iodized salt
• 400 g fresh salmon fillet (skinless)
• 2 stems tarragon
• 2 stems basil
• 2 stems chervil
• 1 tsp organic lemon zest
• 75 g cream cheese
• white pepper
• 1 Shallot
• 50 g mushrooms
• 1 tbsp Rapeseed Oil
• 125 ml Riesling
• 100 ml veal stock
• 4 tbsp Sour cream

Instructions

1. 1.

   Sift flour onto a work surface, press a depression in the middle. Add 3 eggs and whisk with ½ tsp salt using a fork. Gradually mix flour from the edges with the eggs, knead well until an elastic dough forms. Shape into a ball, wrap in a damp cloth and let rest about 1 hour.

2. 2.

   Separate remaining egg white. Pat salmon dry with paper towels, wash tarragon, basil and chervil, shake dry, pluck leaves from stems, finely chop all with salmon. Mix with lemon zest, yolk, cream cheese, salt and pepper.

3. 3.

   Divide dough ball into two portions. Roll each thinly (≈2 mm). On a lightly floured surface place 1 tsp salmon filling in small piles spaced about 4 cm apart. Brush gaps with whisked egg white. Place second dough layer on top, ensuring the dough is pressed around fillings to seal. Cut into pockets with a dough cutter or sharp knife. Let dry briefly.

4. 4.

   Peel shallot, rub mushrooms with paper towels, finely chop both. Heat rapeseed oil in a pan and sauté shallot and mushrooms over medium heat. Deglaze with wine and stock, reduce over medium heat until liquid is about 1/3 reduced.

5. 5.

   Boil plenty of salted water in a large pot. Cook maultaschen portions for about 4 minutes, drain well and keep warm. Remove sauce stock from stove, whisk sour cream into it. Plate maultaschen with Riesling sauce and serve immediately.