Pike Dumplings with Beet Gnocchi and Green Noodles

Pasta dishes are just always delicious!

Rinse beet and prepare in salted water with orange slices for about 20 min. Remove the peel from the beet and dice. Chop the caraway seeds with butter and sauté them together with the onion in a little bit of butter. Add the beet and grind in a cutter. Season with salt and pepper. Just before serving, reheat and cut out dumplings with a tablespoon.

All ingredients for the pike dumplings should be very cooled down. Cut the pike fillet into strips, add coriander, pepper and a little salt to a cutter and mince. Then add the cold whipped cream and continue cutting until smooth and shiny.

This should be done very quickly so that the quantity is not too warm.

Tip: If the farce is too thick, add a little bit of whipped cream, if it is too thin, run the cutter a little longer.

Cut out dumplings from the farce with a tablespoon. (It is advisable to dip the spoon in cold water beforehand.) Steep the dumplings in boiling salted water for about 15 minutes.

Sauté shallot cubes and fish bones in a saucepan with a little butter. Add bay spice and fill up with white wine. Simmer for about 15 minutes, then strain through a sieve and season with salt and pepper.

Stir yolks into the cooled stock, then whisk over medium heat until creamy. The sauce must not make.

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