Need
4-5 pikeperch fillets, 2-3 eggs, 33% cream – 100 ml, salt and black pepper to taste, herbs and red caviar for decoration.
Cooking
Skin and make sure there are no bones in the fillets. We put fillet in a blender with a knife-wheel, grinded it to a tender pate, added eggs and cream, salted and peppered. Using two tablespoons, we form oblong cutlets dumplings and put them in a steamer bowl, greasing it with vegetable oil. We cooked it for 20 minutes, put it on the plate over greens, garnished with a teaspoon of red caviar.
Read how we cooked with steam cookers in our Test Steamers review
This recipe sounds intriguing! I’m curious about the taste combination of the pike-perch dumplings and red caviar. Can you please provide some insights into the flavors and textures? Additionally, is there a recommended sauce or accompaniments that pair well with these dumplings?
This recipe sounds intriguing! I’m curious to know if the pike-perch dumplings have a delicate or strong flavor? And would the red caviar be too overpowering or does it complement the dish well?
This dish sounds incredibly delicious! I’m curious, where can I find the recipe from Braun to try making these pike-perch dumplings with red caviar? Are pike-perch dumplings a common dish in certain cuisines, or is it a unique creation? Any tips on cooking the dumplings perfectly would be greatly appreciated!