Trout dumplings on vegetable rice
easy
50 mins
50 mins
Ingredients
- 1 Trout (about 400 g)
- 1 small onion
- 1/2 potty Lemon balm
- 1 Egg
- 2 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TEASPOONS Lemon juice
- 60 g Long grain rice
- 1 small zucchini
- 50 g cherry tomatoes
- 1 TEASPOON Butter or margarine
- 50 ml Milk
- 150 ml Vegetable stock
- 2-3 TEASPOONS medium hot mustard
Directions
- 1
For the dumplings, fillet the trout, wash, dab dry, dice finely and chop finely in the universal chopper. Peel and finely dice the onion. Wash lemon balm, cut into fine strips except for a bunch for garnishing.
- 2
Mix trout meat, onion, strips of lemon balm, egg and 1 egg yolk well together. Season with salt, pepper and lemon juice. Cook rice in boiling salted water for about 17 minutes. In the meantime clean and wash the zucchini and tomatoes.
- 3
Cut the tomatoes in half. Cut zucchini into thin slices and steam briefly in hot fat. Add drained rice and halved tomatoes and mix carefully. For the sauce, mix 2 tablespoons of milk and the remaining egg yolk.
- 4
Briefly bring the remaining milk and vegetable stock to the boil. Season to taste with salt, pepper and mustard. Bind with mixed egg yolk. Do not boil any more. Form fish mixture into small dumplings with 2 tablespoons. Let it simmer in lightly boiling salted water for about 5 minutes.
- 5
Serve dumplings and vegetable rice garnished with the sauce and lemon balm.
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