Fish soup with salmon dumplings

Ingredients

Directions

1. 1

   Clean the soup vegetables, wash them. Coarsely chop half. Peel shallots and boil them with the unpeeled clove of garlic, bay leaf, peppercorns, salt and chopped soup vegetables in about 1 litre of water and wine. Wash and add the fish sections and let everything simmer for about 20 minutes. Skim several times. Line a sieve with a fine gauze cloth and pour the stock through it.

2. 2

   Press out the liquid of the stock ingredients lightly with a ladle. In the meantime, wash the salmon for the dumplings, dab dry, dice and put into the universal chopper. Sprinkle with lemon juice and puree finely. Add egg white and cold cream one after the other and puree again. Season to taste with salt and some freshly ground pepper. Put it in a cold place. Cut remaining soup vegetables into fine strips. Measure out approx. 800 ml fish stock, bring to the boil and season to taste. Use 2 teaspoons to cut small dumplings (approx. 20 pieces) from the salmon farce and let them simmer in the boiling soup for 5 minutes. Lift out with a skimmer. Pour the soup once more through a fine sieve and cook the vegetable strips for about 4 minutes in the soup. Add the dumplings and warm them up.

3. 3

   Measure out approx. 800 ml fish stock, bring to the boil and season to taste. Use 2 teaspoons to cut small dumplings (approx. 20 pieces) from the salmon farce and let them simmer in the boiling soup for 5 minutes. Lift out with a skimmer. Pour the soup once more through a fine sieve and cook the vegetable strips for about 4 minutes in the soup. Add the dumplings and warm them up. Wash the chives, dab dry and cut into small rolls. Pour soup into soup bowls. Sprinkle with chives and garnish with chervil as desired