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Ingredients
Creamy Riesling Soup with Fish Dumplings
- Ingredients
- 150 grams Perch fillet (ready to cook, skinless)
- 1 egg white
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 1 shallot
- 1 Tbsp butter
- 200 milliliters Riesling
- 500 milliliters fish stock
- 100 milliliters Whipped cream (at least 30% fat content)
- 2 Tbsps Crème fraiche
- 1 splash lemon juice
- 50 milliliters Whipped cream (at least 30% fat content)
- Chervil (for garnish)
Rinse fish fillets, pat dry and cut into small cubes. Mix fish with egg whites and season with salt, pepper and nutmeg. Chill until completely cold. Meanwhile, peel and finely chop shallots. In a pan, cook shallots in melted butter until translucent. Deglaze with riesling. Add stock and season with salt and pepper. Simmer over medium heat, about 20 minutes. Stir in crème fraîche and cream. Season again with salt and lemon juice.
Place chilled fish and egg-white mixture in a blender. Blend until smooth. With motor running, gradually add cream. With 2 teaspoons form small dumplings and gently slide them into in boiling water. Reduce heat to low and simmer dumplings 5-8 minutes. Froth the soup and pour into warmed soup bowls. Top with fish dumplings and garnish with chervil leaves.
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |