🍽️ Carp Dumplings in Cabbage Broth

Name: Carp Dumplings in Cabbage Broth
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g carp fillet; 1 egg white; 150 ml whipping cream; salt; lemon zest; pepper (from the mill); nutmeg; 400 g pointed cabbage (or white cabbage); 1 shallot; 1 garlic clove; 1 tbsp butter; 100 ml dry white wine; 600 ml fish broth; 100 ml whipping cream; salt; pepper (from the mill); marjoram (for garnish)

382 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

200 g carp fillet
1 egg white
150 ml whipping cream
salt
lemon zest
pepper (from the mill)
nutmeg
400 g pointed cabbage (or white cabbage)
1 shallot
1 garlic clove
1 tbsp butter
100 ml dry white wine
600 ml fish broth
100 ml whipping cream
salt
pepper (from the mill)
marjoram (for garnish)

Instructions

1. Cut the carp fillet into small cubes.
2. Place the fish cubes in the freezer for about 10 minutes.
3. Put the frozen fish, the egg white, a splash of cream, and salt into the food processor.
4. Process the mixture into a fine paste.
5. Add more cream gradually until the mixture is smooth and creamy.
6. Optionally press the fish mixture through a fine sieve to make it extra smooth.
7. Season the paste with salt, lemon zest, pepper, and nutmeg.
8. Shape small, round dumplings from the mixture.
9. Place the dumplings in the refrigerator to chill.
10. Wash the cabbage and remove the hard cores.
11. Cut the cabbage into thin strips.
12. Peel the shallot and the garlic.
13. Dice the shallot and garlic very finely.
14. Heat butter in a pot.
15. Add the cabbage, shallot, and garlic to the hot butter.
16. Sauté the vegetables briefly until soft but not browned.
17. Deglaze the vegetables with wine.
18. Bring the liquid to a brief boil.
19. Pour in the broth.
20. Simmer the soup for about 10 minutes on low heat.
21. Bring a pot of salted water to a gentle simmer.
22. Add the chilled carp dumplings to the hot water.
23. Cook the dumplings for about 5 minutes.
24. Whip the cream in a separate bowl until stiff.
25. Gently stir the whipped cream into the finished soup.
26. Season the soup with salt and pepper to taste.
27. Divide the soup among the soup plates.
28. Lift the cooked dumplings out of the water with a slotted spoon.
29. Let the dumplings drain briefly.
30. Place the dumplings on top of the soup.
31. Sprinkle some fresh pepper over them.
32. Garnish the dish with marjoram and serve immediately.

Nutrition per serving

kcal: 382
Protein: 23 g · Fett/Fat: 26 g · Carbs: 6 g