Fine fish dumplings

Name: Fine fish dumplings
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 glass (400 ml) Fish stock; 200 g Whipped cream; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 400 g Salmon fillet; 400 g Cod fillet; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 300 g Sugar Peas; 1 collar small carrots; 1 potty Chervil; 200 g Wild rice mixture; 3 TABLESPOONS sauce thickener; 1 Egg Yolk; 7-10 Tbsp Lemon slices

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 glass (400 ml) Fish stock
200 g Whipped cream
7-10 Tbsp grated peel and juice of 1 untreated lemon
400 g Salmon fillet
400 g Cod fillet
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp white pepper
300 g Sugar Peas
1 collar small carrots
1 potty Chervil
200 g Wild rice mixture
3 TABLESPOONS sauce thickener
1 Egg Yolk
7-10 Tbsp Lemon slices

Directions

1
Reduce the stock, 100 g whipped cream, lemon peel and 2 tablespoons of lemon juice by half over high heat. Wash the fish, pat dry and dice. Puree in a mixer. Gradually add the rest of the cream, eggs and 2 tablespoons of lemon juice.
2
Season with salt and pepper. Keep cold. Wash and clean the sugar peas. Cut the green from the carrots, except for a small piece. Rub and wash the carrots. Wash the chervil, remove the leaves.
3
Put rice in 1/2 litre of boiling salted water and let it swell for about 25 minutes at low heat. Heat up plenty of salted water (do not boil). Form about 20 dumplings from the fish dough and let them simmer for 8 minutes.
4
Steam the carrots covered in a little salt water for about 8 minutes. After 3 minutes add the sugar peas. Heat the sauce. Add the sauce thickener and bring to the boil. Add the egg yolks (do not boil any more).
5
Season with salt, pepper and lemon juice and stir in the chervil. Remove the fish dumplings. Drain the vegetables. Arrange dumplings, vegetables and sauce on a preheated plate. Garnish with lemon slices.
6
Add rice.