Leaf spinach – salmon – crayfish – dumplings

Ingredients for 4 servings:

• 400 g flour
• 2 eggs
• some water, lukewarm, as needed
• 1 tbsp oil
• 1 lemon(s), the juice
• 300 g leaf spinach, cleaned
• 1 piece(s) Parmesan cheese as needed
• 2 salmon steaks, each 120 g
• 200 g crayfish (crayfish), ready to cook
• ⅛ liter fish stock
• ⅛ liter cream
• ⅛ liter white wine (e.g. Grüner Veltliner)
• 1 pinch of saffron
• 50 g butter
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

in a saffron foam sauce

For the dough, mix the flour, eggs, oil, and a little salt with a little lukewarm water to create a dough that’s easy to roll out. After rolling out the dough, cut out shapes with something round—a regular glass is too small, so use a bowl instead. I always use a Chinese bowl. Boil 2 liters of water with a little salt in a large pot. Blanch 300g of trimmed leaf spinach in the boiling water for about 3 minutes, uncovered. Cool in prepared ice water to interrupt the cooking process, retain the vibrant color, and preserve the vitamins. Transfer to a bowl. Grate the Parmesan cheese (amount as desired) and fold in. Season the mixture with salt and nutmeg. Season the salmon steaks with salt, pepper, and lemon juice, and dice them. Briefly fry half of the diced salmon and half of the crayfish (the other half will be fried last and served garnished on top of the dumplings). Then fill the round dough balls with the spinach filling and the fried aquatic creatures and fold them shut. Press down the edges with a fork to prevent them from opening during cooking. Let the dumplings stand in boiling water for between 7 and 10 minutes (if you let them boil too vigorously, they will open). They are ready when they float to the surface. For the saffron foam sauce, reduce the fish stock with the wine, saffron, and cream by half. Just before serving, melt the butter and fold in the whipped cream. Season with salt and pepper. Now fry the second half of the diced salmon and crayfish. Arrange the dumplings in portions on top of the saffron foam sauce and serve garnished with the fried salmon and crayfish mixture.