John Myers
Ingredients for 4 servings:
- 100 ml cream
- 400 ml fish stock
- 3 tbsp sauce thickener, light
- 1 lemon(s), untreated (juice + zest)
- 1 egg yolk
- 1 bunch of chervil
- 800 g fish fillet(s) (see text)
- 100 ml cream
- 2 eggs
- Salt
- Pepper, white
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
also for children and
For the fish fillet, you can use 400g redfish + 400g cod, or 800g cod, or 400g cod + 400g salmon. First, for the sauce, reduce the fish stock and cream by half over moderate heat. For the dumplings, wash the fish fillet, pat dry, and roughly dice. While well chilled, puree in a blender. Shortly before the end, add the cream, eggs, and 2 tablespoons of the lemon juice for the sauce. Season and chill. This would also be a good time to prepare the side dishes. Bring a large amount of salted water to a boil in a large pot, then reduce the heat so that the water is just simmering and not boiling! In the meantime, cut dumplings from the fish mixture. Then cook them in the salted water. This takes about 6-10 minutes, depending on the size of the dumplings. Meanwhile, add the sauce thickener and lemon zest to the sauce and bring to a boil. Then beat the egg yolk with the lemon juice to thicken the sauce and prevent it from boiling! Season with salt and white pepper and add the torn chervil. Serve the dumplings with the sauce – e.g., on a warmed platter. Garnish with a few chervil leaves and lemon slices, for example. This goes well with a mixture of rice and wild rice, or even just plain rice – and tender spring vegetables (baby carrots, snow peas, baby kohlrabi, etc.). Enjoy! Tip: This fish dish is especially suitable for children and other fish-loving people because, on the one hand, the danger of bones is completely eliminated – and, on the other hand, the fish texture is missing. It’s also something completely different – and a delicious spring dish.
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