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.

Ingredients

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

Step 1

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.

Step 2

Chop the garlic and herbs finely, mix with the beaten eggs and semolina. Season with salt and pepper and refrigerate for 30 minutes.

Step 3

Strain the broth, pick out all the meat from the head and tail. Chop finely and add to semolina dough.

Step 4

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.

Step 5

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.

Cooking time

50m

Servings

Catalog