Maultaschen with salmon filling and Riesling sauce

Ingredients for 4 servings:

• 400 g salmon fillet(s)
• 1 shallot(s)
• 1 tsp butter
• 50 g white bread, stale bread, or toast without crust
• 100 ml milk
• 1 egg(s)
• 200 g sweet cream, very cold
• n. B. fish spice
• e.g. salt and pepper
• n. B. Nutmeg
• 400 g pasta dough, ready-made
• Egg yolk for brushing
• 1 shallot(s), chopped
• 1 tsp butter
• ⅛ liter white wine (Riesling)
• 100 ml fish stock
• ¼ liter cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Swabian dish with a twist

Freeze the salmon fillet for about 30 minutes. Peel and dice the shallot, and sauté in butter until translucent. Crumble the white bread and soak it in a little milk. Chill all ingredients. Cut the frozen salmon into small pieces and chop with a hand blender. Mix the shallot, white bread, egg, cream, and spices and blend with a hand blender until smooth. Make sure the mixture doesn’t get too warm and curdle. Chill in the refrigerator. Roll out or lay out the pasta dough. Cut lengthwise into approximately 15 cm wide strips. Brush the edges of each strip with egg yolk and spread the fish filling on top. Then fold the strips of dough over each other lengthwise, press out equal pieces, and cut in half. Cook in boiling salted water for about 10 minutes. For the Riesling sauce, sauté the shallot in butter, add the Riesling, fish stock, and cream, and let it reduce slightly. Season with pepper and salt.