Ingredients
For 4 portions
For the dumplings
125g
QimiQ Classic, room temperature
200g
Wild salmon fillet, diced
20ml
Vermouth dry
Salt and pepper
For the soup
500g
QimiQ Sauce Base
100g
Onion(s), brunoise
100g
Celeriac, diced
100g
Leek, brunoise
40g
Butter
400ml
Riesling white wine
300ml
Fish stock
Salt and pepper
Dill, fresh
Preparation
- For the dumplings: blend the QimiQ Classic, salmon, Noilly Prat, salt and pepper until smooth using an immersion blender and allow to chill.
- For the soup: fry the onion, celeriac and leek in butter and dust with the flour. 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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