Ingredients
Fish dumplings:
- 300 g frozen white fish fillet (e.g., pike or cod)
- 80 ml cream
- 1 egg yolk
- salt, pepper
- 1 tbs lemon juice
- butter for greasing
White wine sauce:
- 2 shallots
- 1 clove of garlic
- 100 ml white wine
- 200 ml vegetable broth
- 100 ml cream
- thickener, as desired
- 2 twigs tarragon
- salt, pepper
Preparation
1. Let the fish fillet thaw for approx. 30 minutes.
2. Coarsely dice the fish fillet and puree together with the cream and egg yolk until a forcemeat forms. Season well with salt, pepper and lemon juice.
3. Use two tablespoons to create dumplings from the forcemeat and place in the greased sieve insert.
4. Peel the shallots and garlic, finely cut both and add to the pot. Close with the EasyQuick with the 24 cm sealing ring, heat the pot on highest level up to the roasting window, switch to a low level and roast the onion mixture.
5. Add the white wine and broth, cover with the sieve insert and close with EasyQuick. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 8 minutes in the steam area.
6. Remove the sieve insert and keep the fish dumplings warm.
7. Add cream to the steaming stock. If desired, stirr the thickener with a little cold water and lightly thicken the sauce. Finely chop the tarragon leaves and add to the sauce. Season to taste with salt and pepper and add the fish dumplings to the sauce.
This recipe has been tested and approved by AMC.
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