Ingredients
For 10 portions
For the dumplings
250g
QimiQ Classic, room temperature
400g
Wild salmon fillet, diced
40ml
Vermouth dry
Salt
Pepper
For the soup
1kg
QimiQ Classic, chilled
200g
Onion(s), finely sliced
200g
Celeriac, diced
200g
Leek, finely sliced
80g
Butter
80g
AP Flour, to dust
750ml
Riesling white wine
600ml
Fish stock
Salt
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, blend smooth and finish with the cold QimiQ Classic.
- 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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