Pike ear with fish dumplings

Fish 599 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Pike ear with fish dumplings
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy
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For such a pike ear, mini-sandwiches made of rye bread with cream cheese and cold smoked red fish will be good.

Ingredients

Directions

  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.
  2. Chop the garlic and herbs finely, mix with the beaten eggs and semolina. Season with salt and pepper and refrigerate for 30 minutes.
  3. Strain the broth, pick out all the meat from the head and tail. Chop finely and add to semolina dough.
  4. Peel the remaining onion and celery, cut into 1.5 cm cubes and fry in oil until golden brown. Put in broth, bring to a boil.
  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 floated up, you can serve.

Pike ear with fish dumplings



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy

For such a pike ear, mini-sandwiches made of rye bread with cream cheese and cold smoked red fish will be good.

Ingredients

Directions

  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.
  2. Chop the garlic and herbs finely, mix with the beaten eggs and semolina. Season with salt and pepper and refrigerate for 30 minutes.
  3. Strain the broth, pick out all the meat from the head and tail. Chop finely and add to semolina dough.
  4. Peel the remaining onion and celery, cut into 1.5 cm cubes and fry in oil until golden brown. Put in broth, bring to a boil.
  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 floated up, you can serve.

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