Pike dumplings with white sauce
10 servings
150 minutes
Pike dumplings with white sauce are an exquisite dish of European cuisine that combines the tenderness of fish and the velvety texture of the sauce. Historically, such fish dumplings were popular in the aristocratic homes of France and Russia, where the refinement of taste was valued. The main ingredient is pike fillet whipped with a panade and butter, turning into airy and soft dumplings. They are poached in aromatic fish broth and then covered with a white sauce based on milk and egg yolks, which acquires a light creamy structure with a rich flavor when baked. The finishing touch is grated Parmesan, adding zest to the dish. Dumplings are perfect for a festive dinner, and their delicate taste pairs especially well with white wine or light vegetable side dishes.
1
On low heat, melt 50 grams of butter in a thick-bottomed saucepan, add 3/4 cup of flour. Then, while constantly stirring with a whisk, pour in water in a thin stream to cook the dough without lumps for about 5-6 minutes. Cool down and add 2 egg yolks – the result should be a homogeneous mass similar to choux pastry (something between custard and dough). Add nutmeg, salt, and pepper to taste. Cool and refrigerate for at least overnight or up to 24 hours.
- Butter: 200 g
- Wheat flour: 1 glass
- Water: 300 ml
- Egg yolk: 4 pieces
- Nutmeg: pinch
- Salt: 10 g
- Ground white pepper: 10 g
2
Cut the pike fillet into cubes, place in a food processor (or pass through a fine mesh meat grinder). Mix the breadcrumbs well, add to the minced meat, and mix until there are no lumps. Add eggs one at a time, beating each time, then add 100 grams of softened butter. Season with salt and pepper. The mixture should be perfectly smooth - without any lumps. Chill the resulting minced meat in the refrigerator for at least 30 minutes.
- Sea pike fillet: 1200 g
- Chicken egg: 3 pieces
- Butter: 200 g
- Salt: 10 g
- Ground white pepper: 10 g
3
Use dessert (or tablespoon) to form oval dumplings from the mixture, wetting the spoon in hot water each time. Place them on a floured surface. The remaining raw dumpling mixture can be divided into portions (in the form of dumplings) and frozen.
4
Preparing quenelles. Place a wide pot with fish broth on the fire, add salt, bring to a boil (reduce gas to minimum). Simmer them in boiling water on low heat for 15 minutes. Remove from the pot with a slotted spoon and dry on paper towels.
- Fish broth: 1 l
- Salt: 10 g
5
Preparing the sauce. In a wide saucepan or deep skillet, melt the remaining 50g of butter, add the remaining 1/4 cup of flour and sauté. Pour in milk and add the fish broth in which the dumplings were boiled while constantly stirring until a sauce forms. Add salt, pepper, nutmeg, and 2 egg yolks.
- Butter: 200 g
- Wheat flour: 1 glass
- Milk: 100 ml
- Fish broth: 1 l
- Salt: 10 g
- Ground white pepper: 10 g
- Nutmeg: pinch
- Egg yolk: 4 pieces
6
Place the dumplings in a fireproof dish, pour sauce over them, sprinkle with parmesan, and bake for 20 minutes at 200 °C. Serve three dumplings per plate.