Königsberg Pike Meatballs

Fillet the pike necessarily from the fishmonger. Cut into cubes and turn twice through the fine disc of the meat grinder. Finely chop the anchovies. Mix the pike mass with anchovy fillets, sweet whipped cream and egg whites (do not use electric mixer or blender, the fish mass would heat up and the dumplings would fall apart later). Put in the refrigerator for half an hour. Chop shallot, sauté in butter, deglaze with white wine and fish stock, fold in crem fraiche, and cream. Keep warm. Butter a saucepan, bring water to a boil in a kettle. Using a tablespoon, cut dumplings from the pike mixture and place in the buttered saucepan. When all the dumplings are in the saucepan, pour the hot water from the kettle (which must not make more) over the dumplings form and cook the same about 8-10 min at low temperature (do not make!). Chop the capers, form in the prepared sauce, season the same strongly with salt and freshly ground pepper and form over the finished “pike dumplings”. The “classic” way would be to add an egg to the sauce, but then it will be quite thick.

Serve with boiled potatoes and a warm beet salad.

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