Pike Quenelles (Dumplings) in Broth
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4.8
12 reviews
Excellent
Pike Quenelles (Dumplings) in Broth
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Think of this recipe as a guide. You can use pretty much any fish you want, even non-white fish like trout and salmon, and you can change up the broth to suit your taste. A clear fish broth would be lovely, but even regular chicken broth would be good. Of course, this mushroom broth is to-die-for, so if you can assemble the ingredients, by all means. But don't let the broth scare you off. It's the dumplings that are the key here.
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Ingredients
DUMPLINGS
- 2 slices of white bread, crusts removed
- 1 cup whole milk
- 1 pound pike meat, or any fish
- 1 egg white
- About 1 1/2 teaspoons salt
- 1/2 teaspoon white pepper (optional)
- A few gratings of nutmeg, about 1/4 teaspoon
BROTH
- 1 tablespoon olive oil
- 1 carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 small onion, chopped, about 1 cup
- 3 black garlic cloves or roasted garlic cloves
- 1/2 to 1 ounce dried morel mushrooms
- 1/2 to 1 ounce dried porcini mushrooms
- 1/4 to 1/2 ounce black trumpet mushrooms (optional)
- 1 quart broth (chicken, duck, vegetable)
- 3 cups water
- soy sauce
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Instructions
- Start with the broth, if you are making it. Saute the carrot, celery and onion in the olive oil until they are soft and the onion is translucent, about 5 to 7 minutes. Add the black garlic (or roasted garlic) cloves and mash them into the vegetables.
- Add the mushrooms and pour over the broth and the water. Bring to a simmer, cover the pot and simmer gently for at least 90 minutes, and 2 hours is better. Strain the broth through a paper towel set in a fine-meshed strainer into a bowl. Season it with the soy sauce. Pour into a clean pot and keep warm.
- To make the dumplings, soak the crustless bread in the milk for a bit, and then mash it into a paste with a fork. Run the fish through the fine die of a meat grinder, of chop it coarsely and buzz it into bits with a food processor; don't let it become a paste, though.
- Mix the fish into the bread paste with the remaining dumpling ingredients. Bring a large pot of salted water to a boil. Form quenelles or little balls of the pike mixture -- use teaspoons for soups like this, tablespoons for serving by themselves -- and drop them into the boiling water. When the dumplings float, cook them for a minute more and then put them in the bottom of soup bowls.
- When all the dumplings are made and in the bowls, bring the broth to a bare simmer and pour over the dumplings in the bowls. Garnish with something green, like parsley, chervil, chives or lovage.
Nutrition Information
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Calories
193kcal
(10%)
Carbohydrates
15g
(5%)
Protein
21g
(42%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
34mg
(11%)
Sodium
177mg
(7%)
Potassium
574mg
(16%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1877IU
(38%)
Vitamin C
6mg
(7%)
Calcium
127mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 21g | 42% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 177mg | 7% |
| Potassium | 574mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1877IU | 38% |
| Vitamin C | 6mg | 7% |
| Calcium | 127mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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