The pike fillet must be twice through the fine disc of the meat grinder and then spread the amount through a fine sieve.
Boil the milk with butter, pour in the flour and burn as a dumpling while stirring (like a choux pastry). Cool this dough a little bit and add to the fish dough form.
Later, one by one, knead the yolks into the dough, seasoning the entire amount with salt, Worchestershire sauce and Tabasco.
Form 12 uniform, oblong dumplings from this quantity.
Melt the butter and sauté the chopped onions in it, extinguish with white wine and then cook the pike dumplings for 10 min at low temperature. There must be a lid on the cooking pot! Remove the dumplings and keep them warm.
Later, pour the gravy through a sieve, mix the whipping cream with the flour, add it to the boiling fish broth and let it simmer for five minutes.
Add egg yolk to the sauce, capers and chopped anchovy fillets, season with lemon juice, salt and a pinch of sugar.
This tasty sauce is poured over the pike dumplings, which are placed in a deep warm plate.
Serve with leaf spinach and wild rice.
Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?
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