John Myers
Riesling Soup with Pikeperch Dumplings
The perfect riesling soup with pikeperch dumplings recipe with a picture and simple step-by-step instructions.
- 100 g Pikeperch fillet
- 1 Pc. Protein
- 140 g Cream
- 1 Pc. Shallot
- 1,5 tbsp Butter
- 100 ml Riesling sparkling wine
- 600 ml Fish stock
- 1 tbsp Creme fraiche Cheese
- 6 Pc. Chervil branches
- 1 tbsp Honey
- 2 tbsp Lemon juice
- Salt and pepper
- Dice the pikeperch and puree with egg white, add 40 g of cream and chill, as the dumplings are made ‘by the minute’. If you like, you can add a little chopped chervil to the fish mixture.
- Finely dice the shallot and sauté in 1.5 tbsp butter until translucent, deglaze with the Riesling sparkling wine and fill up with the fish stock. Now reduce the soup by about 1/3. This process takes about 40 minutes with a light boil. Add the rest of the cream and crème fraîche and puree thoroughly. Season to taste with honey, lemon juice, salt and pepper. Finished.
- Put on the pot with water and bring to the boil. Form dumplings from the fish protein mass, which I make with the help of two tablespoons. These are thrown into boiling water and are ready after a few minutes, the dumplings then float on top.
- Now transfer the dumplings into the soup bowl and fill up with the soup and decorate with chervil.
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