Pike Dumplings with Cream Sauce and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 41.55 g | (42 %) | ||
| Fat | 40.85 g | (35 %) | ||
| Carbohydrates | 6.44 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 1,598.37 mg | (199,796 %) | ||
| Vitamin D | 1.41 μg | (7 %) | ||
| Vitamin E | 5.99 mg | (50 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.63 mg | (57 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.47 mg | (34 %) | ||
| Folate | 283.65 μg | (95 %) | ||
| Pantothenic acid | 1.77 mg | (30 %) | ||
| Biotin | 0.83 μg | (2 %) | ||
| Vitamin B₁₂ | 5.46 μg | (182 %) | ||
| Vitamin C | 39.82 mg | (42 %) | ||
| Potassium | 1,258.8 mg | (31 %) | ||
| Calcium | 294.62 mg | (29 %) | ||
| Magnesium | 179.4 mg | (60 %) | ||
| Iron | 5.48 mg | (37 %) | ||
| Iodine | 36.96 μg | (18 %) | ||
| Zinc | 2.28 mg | (29 %) | ||
| Saturated fatty acids | 23.33 g | |||
| Cholesterol | 328.32 mg |
Ingredients
- For the pike dumplings
- 300 grams Pike fillet (de-boned)
- 200 grams Perch fillet (de-boned)
- 2 Ice cubes
- salt
- 100 grams cold Whipped cream
- 20 grams softened butter
- 2 eggs
- cayenne pepper
- For the spinach
- 500 grams Spinach
- 2 Tbsps butter
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- For the sauce
- 200 milliliters stronger fish stock
- 100 milliliters Whipped cream
- 1 generous pinch grated Lemon peel (untreated)
- may fix sauce thickener
- 50 grams butter (cold, cut into pieces)
- also
- 6 tsps Caviar
Preparation steps
For the pike dumplings: Dice the fillets coarsely and puree with 2 ice cubes and 1/2 teaspoon of salt, while pouring in the cream. Cube the softened butter. Separate the eggs. Beat the butter with the egg yolks and mix into the puree. Beat the egg whites until very stiff and fold into the fish mixture. Season with cayenne and refrigerate covered for at least 30 minutes.
For the spinach: Rinse the spinach thoroughly, then blanch in boiling salted water for about 2 minutes. Drain on a sieve.
Simmer some salted water. Submerge the fish puree in 2-tablespoon heaps. Cook the dumplings for about 8 minutes and carefully remove with a slotted spoon.
Let some butter foam in a small pan. Cook the well-drained spinach for a few minutes and season with salt, pepper and nutmeg.
For the sauce: Boil the fish stock with the cream and the lemon zest. Add the ice-cold butter and whisk.
Serve the pike dumplings on the spinach leaves, covered with sauce, garnished with 1-2 teaspoons of caviar.
