Pike Perch Dumplings with Spinach Leaves on Tomato Sauce- O.Koch

Cut the bread into small cubes and soak in part [1] of the lukewarm milk. Clean, rinse and drain the spinach. Turn pike-perch fillet through the fine slice of the meat grinder.

Squeeze the soaked bread, whisk with the finely diced fish meat and egg [2] until smooth. Add whipping cream as needed and season well with salt and freshly ground pepper. Form dumplings with the help of two soup spoons and place them in boiling salted water for ten minutes [3].

For the sauce, sauté shallot in butter. Add tomatoes, sweat briefly and fill up with fish stock. Simmer for about five to ten minutes, seasoning with salt and freshly ground pepper.

For the spinach, sauté shallot in butter. Add spinach and fall together. Pour in clear soup, gently bubble for a few min, season vigorously with salt and freshly ground pepper.

To serve, place spinach leaves in the center of a soup plate and place dumplings on top. Pour the tomato sauce over them and garnish with basil leaves.

Serve with: e.g. long grain rice.

[1] More milk only if necessary.

[2] Egg yolks could be omitted and only egg whites used: this would keep the dumplings whiter. Without egg yolk, however, the binding is a little more difficult [3] It is advisable to make a test dumpling at the beginning. If the dumpling falls apart, add a little more breadcrumbs to the fish dough.

Tip: Did you know

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