Trout Dumplings Boiled

For the cooked trout dumplings, season the boned, skinned trout fillets with salt, pepper and lemon juice.

Soak the breadcrumbs with half of the cream.

In a pan, sauté the shallot cubes in a little butter, add white bread and sauté briefly, let cool, finely mince or cut in a food processor.

Mix in eggs and remaining cream and put in a cool place for a short time.

Form small dumplings with wet hands or dumplings with a spoon.

Poach in fish stock for approx. 5 to 8 minutes, i.e. place in boiling stock and allow to cook below boiling point.

Preparation Tip:

Serve with spinach leaves and trout caviar or with a light fish cream sauce.

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