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Pike with Dumplings

4 servings

Ingredients

• 1000 g Pike
• Salt water (as needed)
• 2 tbsp Butter (for cooking)
• 2 tbsp Butter (for the dumplings)
• 3 pieces Eggs
• 1 pieces White bread, soaked and squeezed
• Salt (a little)
• Lemon zest, finely chopped (a little)
• Nutmeg, grated (a little)
• Pike livers, finely chopped (a little)
• Roux, light (a little)
• Parsley, chopped (a little)
• 2 pieces Egg yolks
• Morels and asparagus (as desired)

Instructions

1. Cook 1 kilogram of whole pike in salt water with butter until done, remove and keep warm.
2. In the pike broth, cook the following dumplings: Cream the butter until frothy, then mix in the eggs, white bread soaked in water and squeezed out, salt, a little finely chopped lemon zest, and grated nutmeg.
3. Finally, stir in the finely chopped pike livers and form small round dumplings from the dough.
4. Remove the cooked dumplings and arrange them around the fish.
5. Thicken the sauce by boiling light roux with fish broth, add finely chopped parsley, finish with egg yolks, and pour steaming hot over the fish.
6. Morels and asparagus can also be added to the sauce if desired.

Modernized from a treasured 19th-century German cookbook.