Pike dumplings with Frankfurt green sauce

Ingredients for 6 servings:

• 250 g pike, fresh, boneless
• 200 ml cream
• 20 ml Sherry, dry
• ½ tsp lemon juice
• Salt, Tabasco
• 250 ml fish stock
• 150 g cream
• 60 ml dry white wine
• 1 ½ tsp flour butter
• 1 bunch of mixed herbs for green sauce (available at greengrocers)
• 20 g butter
• ½ tsp lemon juice
• Salt and pepper, white
• 24 small potatoes, carved into shape
• 1 sprig(s) of thyme
• 1 rosemary
• 1 pinch of saffron powder or a few saffron threads
• Balsamic vinegar

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

For the pike dumplings, roughly dice the pike meat. Freeze the cream and pike meat separately in the freezer. First, process the pike meat in a food processor or food processor until it becomes a stuffing, then immediately and gradually add the ice-cold cream until it forms a glossy, compact mixture. Pass the mixture through a sieve and keep cold, then season to taste with sherry, lemon juice, salt, and Tabasco. (If you’re absolutely certain you’ve removed all the bones, you can skip the sieve if necessary.) Cook a test dumpling in salted water; it should not fall apart. Scoop out the dumplings using two tablespoons and simmer in a broth made from salted water, a dash of white balsamic vinegar, and a sprig of thyme for about 12 minutes. For the green sauce, combine the fish stock, cream, white wine, and plain butter. Simmer for 5 minutes. Wash the herbs, shake dry, remove the stems, and roughly chop. Add to the sauce and puree everything with the butter using a hand blender. Season with lemon juice, salt, and pepper. Keep warm. For the saffron potatoes, cut the potatoes into the shape of thick potato dumplings and cook in boiling salted water with the spices. Toss in a little butter. For further decoration, you can make a cross-shaped incision on the side of cocktail tomatoes (with stems!) opposite the stem, briefly blanch them, and peel off the skin towards the stem so that it resembles a flower petal. The tomatoes can be prepared in advance; to serve, simply toss briefly in a little water with a little butter.