Fine bouillon with salmon dumplings

Name: Fine bouillon with salmon dumplings
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Salmon fillet; 1 small onion; 1 collar Soup Greens; 1-2 TABLESPOONS Oil; 2 TABLESPOONS Vegetable broth; 1 TEASPOON Lemon juice; 8-10 Tbsp good (80-100 g); 7-10 Tbsp chilled whipped cream; 1 Protein (Gr. M); 7-10 Tbsp salt, white pepper; 7-10 Tbsp some chives

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Salmon fillet
1 small onion
1 collar Soup Greens
1-2 TABLESPOONS Oil
2 TABLESPOONS Vegetable broth
1 TEASPOON Lemon juice
8-10 Tbsp good (80-100 g)
7-10 Tbsp chilled whipped cream
1 Protein (Gr. M)
7-10 Tbsp salt, white pepper
7-10 Tbsp some chives

Directions

1
Wash the salmon, dab dry. Put in the freezer for about 15 minutes
2
Peel and halve the onion. Clean and wash the vegetables and roughly dice half of them. Heat oil in a pot. Fry onion and chopped vegetables in it. Deglaze with 1 l water, stir in broth and bring to the boil. Simmer covered for 20-30 minutes
3
Chop the salmon roughly. Finely puree with lemon juice in the universal chopper or with the cutting stick. Add cream and egg white bit by bit. Season with salt and pepper
4
Cut off the salmon farce with 2 moistened teaspoons. Let simmer in salted water for about 5 minutes
5
Cut the rest of the vegetables into fine strips. Sieve broth and bring to the boil. Cook the vegetable strips for about 4 minutes. Wash the chives and cut into small rolls. Season to taste the soup. Serve with salmon dumplings and sprinkle with chives