Salmon Dumplings in Lemon Sauce

Bone salmon with tweezers, cut into thin strips, dice and leave to cool for 10 min.

Grind the cold salmon cubes very finely in a moulinette. Place metal bowl on ice cubes. Strain salmon puree through a fine sieve, season with salt and cayenne pepper. First, add the egg whites to the salmon mixture using the blender. Now also add the double cream with the hand blender. Leave the farce to cool for 1 hour. 3.

3. finely diced onions in the butter until soft. Sprinkle with flour and sweat briefly. Add clear soup and white wine while stirring. Let simmer for 10 to 15 minutes.

Clean mushrooms, rinse briefly, drain, cut into thin slices. Rinse lemon in hot water, dry, finely grate peel, squeeze juice.

Stir mushrooms, juice of one lemon and half of the peel into the sauce. Season with salt, pepper and 1 pinch of sugar. Keep the sauce warm.

Boil enough salted water for the dumplings. Using 2 teaspoons, scoop out dumplings from the salmon sauce. Place the salmon dumplings in the gently boiling water and let them steep for 4 to 5 minutes. Lift out the finished dumplings with a skimmer and drain well.

Stir egg yolk with whipped cream and thicken hot sauce with it. Heat while stirring continuously, but do not make. Heat salmon dumplings and capers in the sauce.

8. salmon dumplings in lemon sauce in a “beet rice edge”.

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