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QimiQ
Benefits
Alcohol stable and does not curdle
Enhances the natural taste of added ingredients
Smooth and creamy consistency in seconds
Creamy indulgent taste with less fat
15
easy
Ingredients for 4 portions
For the fish dumplings
250
g
QimiQ Classic,
room temperature
400
g
Fish fillet
2
tbsp
Dry Vermouth
Salt and pepper
For the beetroot potatoes
500
ml
Beetroot juice
500
ml
Water
Salt
1
kg
Potatoes,
small
For the white wine sauce
125
g
QimiQ Sauce Base
150
ml
Fish stock
150
ml
Riesling white wine
Salt and pepper
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 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. 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.
