Lunch Idea: Spectacular Salmon Dumpling Soup 0 12

Ingredients

2 medium carrots
8 medium potatoes
1 leek stalk (white part)
50 g butter
6–8 sprigs of dill
1/4 tsp ground nutmeg
300 ml heavy cream
salt, freshly ground black pepper
dill for serving

For the dumplings:

200 g salmon fillet (back part)
300 g salmon trimmings without skin
100 ml dry white wine
1 egg white

Step-by-step recipe

Step 1

Cut the salmon fillet and trimmings into small cubes, lightly salt and pepper, pour with white wine and mix. Leave to marinate for 30 minutes.

Step 2

Peel the carrots and potatoes, cut them into small cubes. Slice the leek into half rings and rinse.

Step 3

In a pot, heat the butter and sauté the leek until soft. Then add the carrots and potatoes, pour in 400 ml of hot water just to cover the vegetables, and bring to a boil. Tie the dill sprigs with a string and place them in the pot. Salt and cook until the vegetables are tender, about 20 minutes.

Step 4

Drain the fish in a colander to remove excess wine. Puree the fish using a blender. Salt and pepper to taste. Whip the egg white to stiff peaks and gently fold it into the fish mixture.

Step 5

Form dumplings using two spoons and place them on a parchment-lined tray.

Step 6

Bring water to a boil in a wide saucepan or deep skillet. Hold the parchment by the edges and carefully lower it into the water. Cook the dumplings for 3 minutes, then, holding the parchment, remove them from the water and transfer to a platter or baking sheet.

Step 7

Blend the soup using a blender, add nutmeg. Pour in the cream and heat, but do not bring to a boil.

Step 8

Pour the soup into bowls, add the dumplings. Sprinkle with finely chopped dill and serve immediately.

By the way

Note the interesting method of preparing fish dumplings — they are lowered into the water on a sheet of parchment. This allows them to cook evenly and makes extraction easier.

Source: jenskiymir