Ralf's salmon foam balls in Riesling sauce

Ingredients for 4 servings:

• 300 g salmon fillet(s)
• 2 eggs
• 100 g toast bread without crust
• 100 ml cream
• salt and pepper
• nutmeg
• lemon juice
• 2 shallots
• 50 g butter
• 250 ml dry white wine (Riesling)
• 200 ml cream
• 100 ml fish stock
• chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First of all: The ingredients must all be ice cold!! It is best to freeze the salmon fillet slightly. Dice the toast and soak them in the cream. Cut the salmon fillet into small pieces and mix them with the cream bread, a dash of lemon juice and the yolks of both eggs until you have a smooth stuffing. Beat the egg whites until stiff and mix them with the fish stuffing. Season with salt, pepper and nutmeg. Place the whole thing in the fridge while you prepare the sauce. Finely dice the shallots and sauté them in the butter. Pour in the white wine and reduce by half. Then stir in the fish stock, reduce again and finally reduce with the cream until you have a creamy sauce. Remove the pan from the heat and puree with a hand blender. Use a tablespoon to scoop out pieces of the fish stuffing and cook in simmering (but not boiling) water for approx. 8 to 10 minutes. Arrange 3 meringue balls on a plate and pour over the sauce (while blending briefly with a hand blender before pouring over the sauce). Garnish with chives.