Salmon Soup with Pike Dumplings

Ingredients

• each 200g salmon and pike sections
• 1 onion
• 2 tsp oil
• each a piece of lemon and orange zest
• 1 bay leaf
• 1 Egg white
• 200g cold pike fillet
• 1 Egg white
• 50g crème fraîche
• breadcrumbs
• salt, pepper
• 1 tsp lemon zest
• 125ml white wine
• 200g salmon fillet
• 2 Spring Onions

Instructions

1. 1.

   Rinse the fish sections. Wash and quarter the onion. Heat oil in a pot. Sauté the onion. Add the fish sections, lemon and orange zest, and bay leaf. Pour in 1l water and bring to a boil. Skim off foam and simmer gently over medium heat for 20-25 minutes.

2. 2.

   For the pike dumplings, cut the pike fillet into small pieces and quickly pulse in an electric cutter. Stir in egg white and crème fraîche. Season with salt, pepper, and lemon zest. If the mixture is too wet, fold in breadcrumbs. Chill.

3. 3.

   Strain the broth through a fine sieve into a bowl. Pour 500ml of the broth into a pot. Using two teaspoons, scoop small dumplings from the pike mixture and poach them in the broth for about 3 minutes. Remove with a slotted spoon. Cut the salmon fillet into cubes and cook in the broth for about 4 minutes until done. Take out the salmon cubes.

4. 4.

   Whisk egg white into the broth to clarify, bring to a boil once. Skim foam and combine with remaining broth and white wine in a pot. Boil again. Trim, rinse, and finely chop spring onions. Add them to the broth. Season with salt and pepper. Place salmon cubes and pike dumplings on deep plates and pour hot broth over them. Serve immediately.