2020-08-13 / test@t
Pike ear with fish dumplings
For such a pike ear, mini-sandwiches of rye bread with cream cheese and cold smoked red fish will be good.
- head, tail, skin and bones from a pike weighing 2 kg
- 2 large onions
- 1 medium carrot
- half a medium celery root
- 2 eggs
- 1 cup semolina
- 1 clove of garlic
- salt, freshly ground black pepper
- 1 small bunch of mixed herbs (dill, parsley, green onions)
STEP-BY-STEP COOKING RECIPE
Burn half the onion, half the celery and the carrots right on the burner until they are black and burn, put in a saucepan. Put the head, tail, skin and bones of a pike there, pour 2 liters of cold water, bring to a boil. Season with salt, skim, cook at a minimum boil for 30 minutes.
Chop the garlic and herbs finely, mix with the beaten eggs and semolina. Season with salt and pepper and refrigerate for 30 minutes.
Strain the broth, pick out all the meat from the head and tail. Chop finely and add to semolina dough.
Peel the remaining onions and celery, cut into 1/2-inch cubes and fry in oil until golden brown. Put in broth, bring to a boil.
Dip a spoon in boiling water, scoop it into the fish dough and dip it into a slightly boiling broth. When all the dumplings have surfaced, you can serve.