Baden-style Pike Dumplings

Rinse the pike and pat dry, chop and let freeze for about 10 minutes in the freezer. Immediately thereafter, finely puree in a blender together with about 200 ml (approximately 3/4 cup) of cream, egg whites and a pinch of salt. Fold in the remaining cream until the fish mixture becomes a shiny, easily formable stuffing. Season with salt, nutmeg and pepper.

Rinse the leeks and cut into thin strips about 5-6 cm (approximately 2 - 2 1/2 inch) long. Peel the carrot and cut into strips, too. Boil both with the stock.

With a tablespoon, form dumplings from the stuffing and put in the stock.  Reduce the heat so that the stock is no longer boiling, and cook the dumplings for about 10 minutes until just done.

Remove the dumplings from the broth with a slotted spoon and serve with the vegetables.