Rye dumplings with trout fillets

Fisch & Meeresfrüchte -

Rye dumplings with trout fillets

Ingredients

For 4 people

• 100 ml water
• 225 g rye flour
• 45 g wheat flour
• 1 egg
• 1 pinch of salt
• 1 pinch of nutmeg
• Clarified butter for frying

For the filling:
• 2 smoked trout fillets
• 70 g crème fraiche
• 1 shallot
• 20g butter
• Garlic
• Basil
• Dill


preparation

Mix water, rye and wheat flour, egg, salt and nutmeg
and knead well. Wrap in cling film and leave to cool
place.

For the filling, add the smoked trout fillets and the shallot
Finely dice and fry briefly in a pan with some butter
Sauté, press the garlic into the pan. Remove from the heat
and mix in crème fraîche and chopped herbs.
If necessary, add a little more salt, but remember
that smoked fish becomes salty when heated.

Roll out the dough and cut out circles. Fill the filling with two
Place spoons in the middle of each dough sheet and
Close the half moons. Press the edges together with a fork
or use a ravioli mold. Plenty of clarified butter
in a pan and slowly fry the dumplings
fry in it.

FIRE&FOOD Issue 1-2018


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