Fish dumplings with saffron rice

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Bring rice and 400 ml salted water to the boil. Add saffron and let rice swell at low heat for about 20 minutes. Clean, wash and, depending on size, halve the beans. Cook in little boiling salted water for about 15 minutes. Wash fish, dab dry, dice and puree in a universal chopper. Wash the dill and chop finely, except for a few flags for garnishing.

2. 2

   Separate the egg. Beat egg white until stiff. Mix fish, 2 tablespoons crème fraîche, egg yolk, breadcrumbs and chopped dill. Fold in the beaten egg white and season with salt and pepper. Cut lemon into large pieces. Boil up about 2 litres of salted water with lemon pieces, peppercorns, juniper berries and bay leaf. Form 12 dumplings from the fish mixture and let them simmer in lightly boiling water for about 15 minutes. Remove with a skimmer and keep warm. Take 400 ml of the stock. Peel and dice the shallots and fry them in hot oil. Pour on the stock, reduce by half and stir in the remaining crème fraîche.

3. 3

   Boil up about 2 litres of salted water with lemon pieces, peppercorns, juniper berries and bay leaf. Form 12 dumplings from the fish mixture and let them simmer in lightly boiling water for about 15 minutes. Remove with a skimmer and keep warm. Take 400 ml of the stock. Peel and dice the shallots and fry them in hot oil. Pour on the stock, reduce by half and stir in the remaining crème fraîche. Add capers and season again. Arrange 3 dumplings, rice, beans and sauce on each plate

Nutrition Facts

KCAL
490 kcal

CARBS
53 g

FATS
19 g

PROTEINS
27 g