Pike With Dumplings
Simon Metzler fixes up a typical dish from the shores of Lake Constance. He's head chef at Bürgerbräu in Überlingen.
Lake Constance Pike Times Two
Pike quenelles (dumplings) and fillet sauted on its skin with vegetables, spätzle and white Burgundy sauce
375 g skinless pike fillet
125 g cream
1 egg white
75g cubed crustless white bread
salt and pepper
Chop fish roughly and puree with egg white and bread. Make sure all ingredients are well chilled. Spoon into hot water and poach 10-12 mins.
Season about 100g pike fillet per serving with salt and pepper and sauté skin-side down.
500g seasonal vegetables, e.g. zucchini, peppers, leeks, kohlrabi, celeriac
200ml vegetable stock
Clean and slice the vegetables. Then glaze in stock and butter until the stock is almost boiled off and the vegetables are cooked al dente.
Season with sea salt, pepper and sugar.
fish carcasses (all that's left after filleting)
250ml white burgundy
100g whipped cream
300g root vegetables
juice of half a lemon
Prepare a fish stock from the carcasses by putting them in a pot and barely cover with water. Add root vegetables, season with salt and lemon juice and simmer for half an hour. Strain the stock, add butter and wine and reduce. Finally, bind with cream and serve.
Combine all ingredients in a bowl and beat with a wooden spoon until the dough bubble. scrape strands into boiling water. When spätzle rise and float, skim off and run under cold water. Before serving, briefly sauté in some butter.
This recipe comes to us courtesy of Simon Metzler of the Bürgerbräu in Überlingen.