Baden Pike Dumplings

Try this delicious pasta dish:

For the dumplings, cut away pike meat (starting at the backbone) from the pike and remove all bones with tweezers. Keep bones for the broth. Pour milk over bread rolls and soak.

Make a homogeneous mixture of the pike meat, butter, soaked rolls, eggs, spices and parsley, preferably in a hand mixer. From this quantity, with a tablespoon, form dumplings a little smaller than eggs. Cook these dumplings carefully in boiling salted water for about 10 min, do not make.

For the sauce: prepare a fish broth. For this, sauté the bones in the butter, add the leek, mushrooms and parsley. Next, add the wine and the cold water. Simmer this broth on low heat for 1/2 hour. Next strain through a hair sieve and boil to about a quarter of a liter. Add the sour cream, season strongly with salt and freshly ground pepper. At the very end, add the dill to the cream sauce form, which must not be allowed to bubble up now, so that the dill keeps its beautiful green color. Arrange the pike dumplings in this sauce on a plate.

Serve with long-grain rice or possibly fine noodles.

As a Christmas menu: Lemon soup

Chicken pate

Baden pike dumplings Beef roast in red wine Christmas zabaglione

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