Usuba
Pike Pelmeni with Caviar in Butter Sauce
Tender dumplings with pike fillet, onions and parmesan in a creamy sauce made with fish and chicken broth. The dish is garnished with pike caviar and microgreens.
- Total
- 60 min
- Standard serving
- 284.4 g
Ingredients
Total 14- Chicken egg
25 g≈ 1/2 pcs - Water
50 ml≈ 3.5 tbsp - Wheat flour
75 g≈ 1/2 cup - Vegetable oil
7.5 ml≈ 1.5 tsp - White onion
17.5 g≈ 3.5 clove - Parmesan cheese
12.5 g - Salt
0.5 g - Butter
5.495 ml≈ 1 slice - Fish broth
7.5 ml≈ 1.5 tsp - Chicken broth
7.5 ml≈ 1.5 tsp - Pike roe
0.25 tbsp - Pea microgreens
to taste≈ 1 tsp - Thyme
to taste≈ 2/3 sprig - Pike fillet
75 g
Instructions
- 1
Step 1
Knead the dough from water, flour, and vegetable oil. Add flour as needed until you get an elastic dough.
- 2
Step 2
Finely chop the pike fillet.
- 3
Step 3
Peel the onion, chop it finely and sauté in vegetable oil until soft.
- 4
Step 4
Mix the sautéed onion with sliced pike fillet, parmesan and salt.
- 5
Step 5
Roll out the dough into a thin layer.
- 6
Step 6
Cut circles from the dough. Put a teaspoon of filling in each one.
- 7
Step 7
Shape the dumplings by connecting the edges of the dough.
- 8
Step 8
Boil the dumplings in salted water until cooked — they will float and be ready 2–3 minutes after that.
- 9
Step 9
Mix melted butter with fish and chicken broth.
- 10
Step 10
Add boiled dumplings to the sauce. Season with freshly ground pepper, salt to taste, and thyme.
- 11
Step 11
Arrange the pelmeni on a plate, drizzle with sauce, and garnish with pike roe and pea microgreens.
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