Fischklßchen
Nutritional values
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 909 mg | (23 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 107 μg | (54 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dumplings
- 600 grams fish fillets such as Zander (ready to cook, skinless)
- salt
- 200 milliliters Whipped cream
- 1 egg white
- 2 Tbsps freshly chopped parsley
- peppers
- Nutmeg
- 50 grams Sesame seeds
- 1 Tbsp clarified butter
- 1 shallot
- 3 Tbsps butter
- 100 milliliters dry white wine
- 250 milliliters fish stock
- 100 milliliters Whipped cream
- 3 Tbsps grainy Mustard
- salt
- white peppers
Preparation steps
Chop fish fillets into very small pieces, place in a bowl, cover with plastic wrap and freeze for about 30 minutes. Season with salt and put fish bowl in a bowl of ice water. Add approximately 50 ml (approximately 1/5 cup) of cold cream, egg whites and mix well with a spatula or a wooden spoon. Puree in portions in a blender. If mixture is too coarse, strain through a fine sieve, place into a bowl. Place bowl in an ice water bath and add 100 ml (approximately 2/5 cup) of cream, whisk with a spatula until smooth. Whip remaining cream with an electric mixer until semi-stiff and fold into mixture. Add parsley and season with salt, pepper and nutmeg. Refrigerate.
Prepare sauce. Peel and chop shallot. Heat 1 tablespoon of butter in a pan and saute shallot until translucent. Deglaze pan with wine and add broth. Simmer for about 10 minutes on low heat. Puree with an immersion blender and add cream, simmer until creamy. Add 2 tablespoons of mustard and remaining butter, simmer briefly and season with salt and pepper.
Bring salted water to almost a boil in a wide pot. With two tablespoons, shape fish dimplings from the mixture and slide into water (dip spoons in cold water before taking other dumplings). Poaach dumplings for about 5-10 minutes.
Remove dumplings with a slotted spoon and drain. Roll in sesame seeds. Heat butter in a nonstick pan and brown dumplings briefly.
Pour sauce on plate, add remaining mustard and top with dumplings. If desired, serve with potatoes.
