Fish Dumplings in a White Wine Sauce with Beetroot Potatoes

Preparation

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. Finish with cold QimiQ Classic and blend until frothy.
5. Serve the fish dumplings in the white wine sauce with the beetroot potatoes garnished with parsley.