Pike dumplings

Ingredients

• 400 g skinless pike fillet, well chilled
• 1 egg white
• 150 ml cream, ice cold
• Salt, white pepper, a little nutmeg
• 1 l fish stock or salted water for cooking
• Dill or parsley to serve

Method

1. Cut the pike fillet into cubes and put them in the freezer for about 15 minutes. The mixture binds better when everything is very cold.
2. Blend the cubes finely in a blender with a pinch of salt. Add the egg white and blend briefly again.
3. Pour in the cream in a thin stream until you have a smooth, glossy mixture.
4. Push the mixture through a fine sieve. The last bones get caught in it.
5. Season with pepper and nutmeg and chill the mixture for 30 minutes.
6. Heat the stock until it is simmering just below boiling point. It must not boil hard.
7. Make a test dumpling first: scoop out a quenelle with two wet tablespoons and let it poach in the stock. If it falls apart, stir in a little more egg white.
8. Cook all the dumplings in batches for about 8 to 10 minutes. They are done when they have risen and are firm all the way through.
9. Lift them out with a slotted spoon and serve them with dill and a light sauce.

Tips

• Prefer fish cakes? Mix the mixture without cream, adding a soaked bread roll and an egg instead, and fry them in a pan.
• A dill or Riesling sauce, rice or boiled potatoes go well with them.
• You can also use the leftovers from filleting here, meaning the trimmings with the Y-bones.

Northern pike: profile Zander: profile