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.

Pike ear with fish dumplings
  • 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 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.
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