Ingredients
For 10 portions
For the dumplings
250g
QimiQ Classic
400g
Wild salmon fillet, diced
40ml
Noilly Prat/Vermouth dry
Salt and pepper
For the soup
1kg
QimiQ Cream Base
200g
Onion(s), finely sliced
200g
Celeriac, diced
200g
Leek, finely sliced
80g
Butter
750ml
Riesling white wine
600ml
Fish stock
Salt and pepper
Dill, fresh
Preparation
- For the dumplings: blend the QimiQ Classic, salmon, Noilly Prat, salt and pepper together until smooth using an immersion blender and allow to chill.
- For the soup: fry the onion, celeriac and leek in butter. Douse with the wine and reduce.
- Add the fish stock and season to taste. Continue to cook unti the vegetable is soft and blend smooth.
- Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved. Season to taste.
- Form small dumplings out of the dumpling mixture, place in the soup and allow to draw for approx. 4 minutes. Garnish with dill and serve immediately.
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