Pike Dumplings in Crayfish Sauce

Name: Pike Dumplings in Crayfish Sauce
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 4 servings
Ingredients: 500 g pike fillet (boned, very cold); 1 piece egg white (medium); 200 ml cream (very cold); 1 tsp salt; 1 pinch nutmeg; 1 tsp grated unwaxed lemon zest; 2 tbsp chopped dill; 1 l fish stock for poaching; 2 tbsp butter or margarine; 1 piece shallot; 1 tbsp tomato purée; 100 ml white wine; 300 ml fish stock for the sauce; 200 ml cream for the sauce; salt to taste; pepper to taste; 1 tbsp lemon juice; 200 g crayfish tails (cooked, vacuum-packed); 1 tbsp chopped dill for the sauce

A German classic from Mecklenburg-West Pomerania: in the Mecklenburg Lake District, pike and freshwater crayfish come from the same waters, and on the plate they meet again. The dumplings of finely puréed pike fillet and cream are snow white and light, while the sauce glows reddish from tomato purée and crayfish tails and tastes of white wine and dill. Serves 4.

⏱

Cook time

65 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

540 kcal

Calories

35 g

Protein

40 g

Fat

5 g

Carbs

Ingredients

For 4 servings

Kitchen Tools

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Instructions

1
Cut the very cold pike fillet into cubes and purée them with the egg white in a blender to a fine mixture.
2
Work in the very cold cream a little at a time until you have a smooth mousseline. Season it with salt, nutmeg, lemon zest and the chopped dill and chill the mixture, covered.
3
Heat the fish stock for poaching in a wide pan until it simmers gently but does not boil vigorously.
4
Using two moistened tablespoons, shape dumplings, slide them into the stock and poach them just below boiling point; they are done when they float to the top and are white right through rather than translucent inside.
5
Lift the dumplings out with a slotted spoon and keep them warm, covered.
6
For the sauce, melt the butter or margarine in a pan, sweat the finely diced shallot until translucent, stir in the tomato purée and let it cook briefly.
7
Deglaze with the white wine, pour in the fish stock for the sauce and the cream for the sauce and reduce uncovered until velvety.
8
Season the sauce with salt, pepper and lemon juice, warm the crayfish tails through in it without cooking them and stir in the dill for the sauce. Arrange the dumplings in the sauce.