Pike Dumplings with Saffron Sauce and Dill Rice Cookies

Rating: 3.3571 / 5.00 (14 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Pasta dishes are always a good idea!

Make basmati rice in salted water. Remove skin and bones from pike meat and cut into small cubes. Chop the dill. Separate the egg.

Season pike meat with salt, mix with egg white and whipped cream and put in freezer to cool.

Mix dill and egg yolk into the cooked long grain rice. Take small portions of it, form them into cookies and roast them in a frying pan with clarified butter on both sides.

Heat the fish stock. Prepare the precooled fish mixture into a farce in a cutter. Form dumplings from the mixture with two tablespoons and boil them down in the hot fish stock (the stock must not make, otherwise the dumplings will fall apart). When the gnocchi float to the surface, remove and keep warm. Add the saffron threads to the remaining liquid and simmer for 10 minutes.

On heated plates arrange pike dumplings with rice gnocchi and a little bit of saffron sauce.

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