Pike dumplings
Description
The recipe won't take much time. By the way, you can freeze the quenelles at the shaping stage and keep this fish semi-finished product on hand for times when you don't have enough time to prepare a full meal. Be sure to remove all bones from the fish flesh so they don't end up in the dish. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Clean the fish in advance, remove the scales, gut it, and rinse thoroughly inside and out. Remove the head, tail, and fins.
- 2
Step 2
Break the baguette slices into a deep container and pour milk over them. Let soak for 5-10 minutes.
- 3
Step 3
Fillet the pike, separating the backbone from the flesh. Remove small bones with tweezers and cut into pieces together with the skin. Place in a grinder or food processor.
- 4
Step 4
Peel and rinse the onion, chop it into small cubes, and add it to the container with the sliced fish.
- 5
Step 5
Put a small chicken egg into a container, add salt and ground black pepper.
- 6
Step 6
Grind everything for 4-5 minutes into a thick mass. Transfer it to a container and remove the skin.
- 7
Step 7
Bring water to a boil in a pot or saucepan. Using a tablespoon, shape small fish dumplings from the fish mixture and gently place them one by one into the hot water. Simmer over medium heat for about 5–7 minutes.
- 8
Step 8
The readiness of the quenelles is determined by breaking one open. Remove one and break it apart; if it is cooked through inside, the dish is ready—drain the water.
- 9
Step 9
Place the ready pike quenelles on a plate and serve with sauce, sautéed vegetables, sour cream, porridge, etc.