Salmon Soup with Pike Dumplings
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 167 kcal | (8 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 8.7 g | (8 %) | ||
| Carbohydrates | 2 g | (1 %) |
Ingredients
- For the stock
- per 200 grams salmon and Pike (sections)
- 1 onion
- 2 tsps vegetable oil
- one each of lemon and Orange peel
- 1 bay leaf
- 1 egg white
- For the dumplings
- 200 grams cold Pike fillet
- 1 egg white
- 50 grams Crème fraiche
- breadcrumbs
- salt, peppers
- 1 generous pinch lemon zest
- For the garnish
- 125 milliliters white wine
- 200 grams Salmon
- 2 scallions
Preparation steps
For the stock: Rinse fish portions. Peel onion, rinse and cut into quarters. Heat oil in a pot. Fry onion in it. Add fish portions, lemon and orange peel and bay leaf. Pour in 1 liter (approximately 4 cups) of water and bring to a boil. Gently simmer for 20-25 minutes over moderate heat, skimming off any foam.
For the dumplings: Cut pike into small pieces and puree liberally in an electric blender. Stir egg whites and crème fraîche into the pike puree. Season with salt, pepper and lemon zest. If the mixture is too wet, mix in breadcrumbs. Chill in the refrigerator.
Pour stock through a fine sieve into a bowl. Add 500 ml (approximately 2 cups) stock into a pot and bring to a boil. From dumpling mixture make small dumplings with two teaspoons and poach for about 3 minutes in boiling stock. Remove with a slotted spoon. Cut salmon fillet into cubes and cook in the stock for about 4 minutes until done. Remove salmon cubes from stock.
Stir in egg whites to clarify in the stock and bring to a boil. Skim stock, add remaining stock and white wine in a saucepan. Rinse scallions, finely chop and add to the stock. Season stock with salt and pepper. Pour diced salmon and pike dumplings in soup plates and pour hot stock over. Serve immediately.
