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QimiQ
Benefits
Alcohol stable and does not curdle
Creamy indulgent taste with less fat
Binds with fluid - no separation of ingredients
15
easy
Ingredients for 8 portions
For the fish dumplings
500
g
QimiQ Classic,
unchilled
800
g
Fish fillet
4
tbsp
Dry vermouth
Salt and pepper
For the beetroot potatoes
1
litre(s)
Beetroot juice
1
litre(s)
Water
Salt
2
kg
Potatoes,
small
For the white wine sauce
250
g
QimiQ Cream Base
300
ml
Fish stock
300
ml
Riesling white wine
Salt and pepper
Flat-leaf parsley,
to garnish
Method
1.
For the fish dumplings: blend the QimiQ Classic, fish and Vermouth smooth. Season with salt and pepper.
2.
Form small dumplings with a dessert spoon, place carefully in boiling water and allow to draw for 2 minutes. Remove with a draining ladel, pat dry with kitchen roll and keep warm.
3.
For the beetroot potatoes: bring the beetroot juice, water and salt to the boil. Cook the potatoes in the beetroot water, drain and keep warm.
4.
For the white wine sauce: bring the fish stock and wine to the boil and reduce. Season with salt and pepper. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved. Blend until frothy.
5.
Serve the fish dumplings in the white wine sauce with the beetroot potatoes garnished with parsley.
