Pike perch dumplings
4 servings
30 minutes
Pike perch quenelles are an exquisite dish of Russian cuisine that combines the tenderness of fish with the rich aroma of broth. This recipe has roots in the tradition of making fish cutlets but differs with its airy consistency due to the addition of whipped egg whites. The pike perch fillet, softened by bread soaked in milk, transforms into a light, almost weightless mass. Carrots in the broth add a sweet note to the dish while dill refreshes the taste. Quenelles are served with broth, making them especially pleasant to consume in cold weather. They can be considered a dietary version of fish cutlets since they are prepared without frying, preserving all the benefits of natural ingredients. This dish is perfect for both family dinners and elegant guest receptions.
1
Soak the bread in milk and squeeze it out.
- White bread: 5 piece
- Milk: 100 ml
2
Peel and chop the onion.
- Onion: 1 head
3
Grind the fish fillet, bread, and onion in a meat grinder. Add 1 raw egg and oil, mix well.
- Pike perch fillet: 500 g
- White bread: 5 piece
- Onion: 1 head
- Chicken egg: 3 pieces
- Vegetable oil: 1 tablespoon
4
Whisk the whites of the remaining 2 eggs with salt and gently incorporate into the minced meat.
- Chicken egg: 3 pieces
- Salt: to taste
5
Peel the carrot, chop it, and add it to the boiling fish broth.
- Carrot: to taste
- Fish broth: to taste
6
Form dumplings from the minced meat with two tablespoons and boil them in broth for 10 minutes.
- Pike perch fillet: 500 g
- White bread: 5 piece
- Onion: 1 head
- Chicken egg: 3 pieces
- Vegetable oil: 1 tablespoon
- Fish broth: to taste
7
Serve with broth and carrots, sprinkle with dill.
- Fish broth: to taste
- Carrot: to taste
- Dill: to taste