Maxfacts

Trout dumplings with parsley sauce

Ingredients

Dumplings

• 200g boneless trout filet
• 150ml crème fraiche
• 1 egg yolk
• salt, white pepper
• 1 tbsp lemon juice

Parsley sauce

• 1 bunch flat-leaf parsley
• 50ml Greek yogurt
• 1 garlic clove, finely chopped
• 1 tbsp shallots, finely chopped
• 150ml crème fraiche
• salt, white pepper

Method

1. Puree well chilled trout filets, lemon juice, salt, pepper and half of crème fraiche, add yolk and remaining crème fraiche and puree again. With the back of a spoon, press mixture through a fine sieve.
2. Puree all ingredients for parsley sauce, pass through a sieve and set aside.
3. Heat water in a flat saucepan, add 1-2 tbsp lemon juice to the water and keep temperature just under boiling point. Use two spoons to form little trout dumplings, drop into hot water and simmer for ca. 5 minutes. Lift cooked dumplings with a slotted spoon and drain well on kitchen towel. Serve with parsley sauce (sauce can be gently warmed, but do not boil).