Poached Fish Dumplings

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Poached Fish Dumplings
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
344
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie344 cal.(16 %)
Protein37 g(38 %)
Fat20 g(17 %)
Carbohydrates2 g(1 %)
Sugar added0 g(0 %)
Roughage0.3 g(1 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.7 mg(23 %)
Vitamin K8 μg(13 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.8 mg(73 %)
Niacin12.3 mg(103 %)
Vitamin B₆0.6 mg(43 %)
Folate21 μg(7 %)
Pantothenic acid0.2 mg(3 %)
Biotin2.9 μg(6 %)
Vitamin B₁₂4.6 μg(153 %)
Vitamin C3 mg(3 %)
Potassium799 mg(20 %)
Calcium73 mg(7 %)
Magnesium66 mg(22 %)
Iron0.8 mg(5 %)
Iodine103 μg(52 %)
Zinc0.4 mg(5 %)
Saturated fatty acids10.5 g
Uric acid51 mg
Cholesterol161 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
600 grams skinless fish fillets (such as perch)
salt
200 milliliters Whipped cream
1 egg white
White pepper
Nutmeg
400 milliliters fish stock
How healthy are the main ingredients?
Whipped creamsaltNutmeg

Preparation steps

1.

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.

2.

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.

3.

Lift the dumplings from the stock with a skimmer, drain and serve drizzled with a little butter and sprinkled with fresh herbs.