Prawn and Mushroom Stew with Pike Dumplings

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Prawn and Mushroom Stew with Pike Dumplings
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
664
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories664 kcal(32 %)
Protein45.9 g(47 %)
Fat52.1 g(45 %)
Carbohydrates4 g(3 %)

Ingredients

for
4
Ingredients
500 grams
1 bunch
2
medium Eggs
250 grams
20 grams
dried morels
12
raw King prawns (about 250 grams)
100 grams
1 jar
(400 ml) Fish stock
200 milliliters
40 grams
3 tablespoons

Preparation steps

1.

For the pike dumplings, cut pike fillets into cubes. Rinse basil, shake dry, pluck leaves and chop finely. Puree pike fillets and basil in a blender and set mixture over a cold-water bath to cool.

2.

Separate eggs, reserving yolks. Beat egg whites with double cream. Using a blender, gradually mix egg mixture into ground pike mixture using a blender. Season pike mixture with salt and white pepper and refrigerate for about 1 hour.

3.

Soak morels in lukewarm water. Peel prawns, halve lengthwise and remove veins. Scrub and halve button mushrooms.

4.

For the sauce, boil fish stock to reduce by half, stir in cream and simmer to thicken slightly. For the stew, heat 10 grams (approximately 2 teaspoons) butter and sauté prawns for 2-3 minutes. Heat remaining butter and sauté button mushrooms over high heat. Drain morels, mix with button mushrooms and sauté until most of the liquid cooks away. Season mushroom mixture with salt and pepper.

5.

Boil a pot of salted water to cook pike dumplings. Form pike mixture into dumplings with two moistened teaspoons and cook in the salted water for about 3 minutes. Remove dumplings from water with a slotted spoon and drain well. Stir egg yolks and white wine into sauce, season with salt and pepper and stir in pike dumplings, mushroom mixture and prawns. Briefly simmer stew over low heat. Serve stew with rice, if desired.