Fuschlseer Trout Dumplings

Rating: 3.79 / 5.00 (34 Votes)

Total time: 1 hour

Servings: 4.0 (servings)


For the brew:

For the sauce:


Carefully debone trout fillets with tweezers and chop coarsely. Remove the crusts from the bread rolls, soak them in milk and then squeeze them well. Mix the fish meat, breadcrumbs and butter and pass through a meat grinder or chop in a food processor. Season the mixture with salt, pepper and nutmeg, mix with cream and egg yolk and chill for 1 to 2 hours. Meanwhile, prepare a broth from white wine, fish stock, salt, bay leaf, onion and peppercorns. Form small dumplings from the mixture and simmer them in the broth for 10 minutes on low heat. For the sauce, in the meantime, sauté the finely chopped onion in butter until translucent, dust with flour, stir well and pour on the strained stock by the spoonful so that, after boiling down for a while, a creamy sauce is formed. Finally, season to taste with fresh herbs, lemon juice, finely chopped gherkin, anchovy paste and a little sour cream. Remove the trout dumplings, drain well and arrange on the sauce. Serve with salted potatoes and lettuce.

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