Pike Dumplings from Chef Jean-Paul Lacombe

pike fish

🥗Healthier: cod

💰Cheaper: tilapia

Cod is lower in calories and tilapia is more affordable.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is often less expensive.

Blend the pike fillet and strain it to remove any bones.

Add nutmeg to the blended pike mixture.

Use a wooden spatula to mix the pike with one whole egg and one egg yolk.

Add a little cream to the mixture to adjust the consistency, which should be thick.

Taste the mixture and add salt and pepper as needed.

Start simmering salted poultry stock in a pot.

Using a spoon, shape the dumplings and carefully drop them into the simmering poultry stock to poach them.

Prepare the sauce by cooking crawfish parts with cream and tomato concentrate, then strain it after blending.

Sauté the crawfish sperm in butter before serving the dish.

Pass the dumplings and sauce under a salamander just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary