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easy &quick

Fish Dumplings in a White Wine Sauce with Beetroot Potatoes

QimiQ Benefits

  • Creamy indulgent taste with less fat
  • Enhances the natural taste of added ingredients
  • Acid stable and does not curdle

Minutes

15

Difficulty

easy

Fish Dumplings in a White Wine Sauce with Beetroot Potatoes
Fish Dumplings in a White Wine Sauce with Beetroot Potatoes

Ingredients

For 8 portions

  • For the fish dumplings

  • 500g

    QimiQ Classic, room temperature

  • 800g

    Fish fillet

  • 4tbsp

    Dry Vermouth

  • Salt and pepper

  • For the beetroot potatoes

  • 1litre(s)

    Beetroot juice

  • 1litre(s)

    Water

  • Salt

  • 2kg

    Potatoes, small

  • For the white wine sauce

  • 250g

    QimiQ Classic, chilled

  • 300ml

    Fish stock

  • 300ml

    Riesling white wine

  • Salt and pepper

  • Parsley, to garnish

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 a 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 a 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.
Some doughy looking food

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