Dumplings with fish and creme fraiche
6 servings
15 minutes
Dumplings with fish and crème fraîche are a refined blend of Italian culinary traditions and delicate marine notes. The dish is based on elastic handmade dough, prepared with care and patience. The filling of salmon, butter, and fragrant dill offers a rich flavor with light fresh notes. Crème fraîche, made using traditional methods, adds tenderness and creaminess, turning the dish into a true gastronomic delight. These dumplings are an excellent choice for a family dinner or a romantic evening; they pair wonderfully with light white wine and green salads. Each serving is a small work of art that reveals the depth of flavor nuances and harmony of ingredients.
1
Sift the flour with salt into a mound, make a small well and pour in the egg and 1 tablespoon of water. Gather the flour so that the water doesn't spill out and knead the dough while gradually adding water. Knead the dough for about 30 minutes until it becomes elastic. Let it rest for 30 minutes.
- Wheat flour: 600 g
- Chicken egg: 1 piece
- Water: 1 glass
- Salt: pinch
2
Pass the fish with butter, onion, and dill through a meat grinder. Add salt and pepper to taste.
- Salmon fillet: 350 g
- Butter: 50 g
- Onion: 1 head
- Dill: 1 bunch
- Ground black pepper: to taste
3
Roll the dough into a tube, cut out 2 cm circles, and roll each piece thin for dumplings. You can also roll the dough and cut it with a glass. Place the filling inside. Shape the dumplings and boil in salted boiling water until they float. Serve with crème fraîche.
- Salt: pinch
4
To make crème fraîche, cream is placed in a large container, and lactic acid bacteria are added. I mix heavy cream with yogurt and leave it in a jar, covered with a towel and not sealed, in the room for a day, then cover it and place it in the refrigerator for another day. I mixed the finished sauce with dill.
- Dill: 1 bunch