Poached Fish Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 799 mg | (20 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 103 μg | (52 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 161 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 600 grams skinless fish fillets (such as perch)
- salt
- 200 milliliters Whipped cream
- 1 egg white
- White pepper
- Nutmeg
- 400 milliliters fish stock
Preparation steps
Chop the fish fillet very small, place in a bowl, cover with wrap and let freeze for about 30 minutes. Then season with salt and place in a bowl of ice water. Pour in approximately 50 ml (approximately 1/4 cup) of cold cream, add the egg whites and mix well with a spatula or a wooden spoon. Puree the mixture in a small blender. If the mixture is too coarse, press with a dough scraper through a fine sieve (or with a spoon through a round sieve). Place again in the bowl in an ice water bath and stir in an additional 100 ml (approximately 1/2 cup) cream (preferably with the spatula) and stir until mixture is smooth. Whip the remaining cream with an electric mixer until soft peaks form and fold into the mixture. Season with salt, pepper and nutmeg.
Bring the fish stock to just below a boil. Using two tablespoons, shape the mixture into ovals and slide into the stock. Dip the spoons in cold water each time before shaping. Poach 5-10 minutes.
Lift the dumplings from the stock with a skimmer, drain and serve drizzled with a little butter and sprinkled with fresh herbs.
