Baden Remembered

 


Pike Dumplings


Hechtklößchen


For the dumplings:
250 g pike meat
2 stale diner rolls or white bread
about 1/4 liter of milk

150 g butter

4 eggs

fresh ground pepper

salt

nutmeg

finely chopped parsley


For the sauce:

about 250 g pike and other fish bones

20 g butter

2 tablespoons leek

2 tablespoons finely chopped mushrooms

1 tablespoon finely chopped parsley

4 tablespoons white wine (Riesling or Silvaner)

1/2 liter of water

3/8 l sour cream,

salt

pepper

2 tablespoons finely chopped dill

For the dumplings:

take the pike apart and remove all the bones

reserve the bones for the broth

soak the stale bread in the milk

squeeze out excess milk

mix (best in the food processor)

pike meat, bread, eggs, spices and parsley into a dough

with an spoon form small egg sized dumplings

bring a pot with salt water to a boil, reduce to a simmer

place the dumpling gently into the water and simmer for

about 10 Minutes, do not boil!


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