📝 About This Recipe
A true masterpiece of German lake-to-table cuisine, these Hechtklöße represent the pinnacle of refined rustic dining. Pike is a prized freshwater fish known for its lean, firm meat, which is transformed here into airy, cloud-like dumplings through the traditional 'Farce' technique. Bathed in a velvet-smooth Riesling sauce with a hint of lemon and nutmeg, this dish offers an elegant balance of delicate river flavors and sophisticated European technique.
🥗 Ingredients
For the Fish Farce (Dumplings)
- 600 grams Pike Fillet (skinless, boneless, and thoroughly chilled)
- 250 ml Heavy Cream (minimum 33% fat, ice-cold)
- 2 large Egg Whites (chilled)
- 1 teaspoon Sea Salt
- 1/2 teaspoon White Pepper (freshly ground)
- 1 pinch Nutmeg (freshly grated)
- 1 teaspoon Lemon Zest (finely grated)
For the Poaching Liquid
- 1 liter Fish Stock (high quality or homemade)
- 150 ml Dry Riesling (German origin preferred)
- 1 piece Bay Leaf
- 5 pieces Black Peppercorns (whole)
For the Riesling Cream Sauce
- 2 tablespoons Butter (unsalted)
- 1 piece Shallot (very finely minced)
- 1 tablespoon All-purpose Flour (for a light roux)
- 150 ml Heavy Cream (at room temperature)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Capers (drained and rinsed)
👨🍳 Instructions
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1
Before starting, place your food processor bowl and the pike fillets in the freezer for 15 minutes. Cold temperatures are crucial to prevent the fish protein from breaking down.
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2
Cut the chilled pike into 1-inch cubes. Place them into the cold food processor and pulse until the fish is finely minced but not yet a paste.
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3
Add the chilled egg whites, salt, white pepper, nutmeg, and lemon zest. Process for 30 seconds until the mixture begins to look smooth.
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4
With the motor running on low, slowly drizzle in the 250ml of ice-cold heavy cream in a steady stream. Stop as soon as the cream is incorporated and the mixture is glossy and light.
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5
Pass the fish farce through a fine-mesh sieve using a spatula to remove any remaining tiny bones (pike are notoriously bony). Chill the mixture for at least 30 minutes.
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6
In a wide, shallow pan, combine the fish stock, Riesling, bay leaf, and peppercorns. Bring to a very gentle simmer (do not let it boil vigorously).
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7
Using two large spoons dipped in hot water, form the chilled fish farce into oval dumplings (quenelles). Gently drop them into the simmering poaching liquid.
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8
Poach the dumplings for 8-10 minutes. They should feel firm to the touch and float to the surface. Remove with a slotted spoon and keep warm on a covered plate.
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9
Strain the poaching liquid, reserving 200ml for the sauce. In a clean saucepan, melt the butter and sauté the minced shallots until translucent.
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10
Whisk in the flour to create a light roux, cooking for 1 minute without browning. Slowly whisk in the reserved 200ml of poaching liquid and the remaining 150ml of cream.
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11
Simmer the sauce for 5-7 minutes until it thickens enough to coat the back of a spoon. Season with salt, pepper, and a squeeze of lemon juice.
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12
Stir in the fresh dill and capers. Return the dumplings to the sauce for 1 minute just to reheat through.
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13
Plate 3-4 dumplings per person, generously napping them with the Riesling cream sauce.
💡 Chef's Tips
Temperature is everything: if the fish or cream gets warm during blending, the emulsion will break and the dumplings will be rubbery. Always perform a 'test poach' with a small teaspoon of farce; if it falls apart, whisk in another egg white; if too firm, add a splash more cream. Pike has many 'Y-bones'—passing the farce through a sieve is the professional secret to a perfectly smooth texture. Do not let the poaching liquid boil; a hard boil will cause the delicate dumplings to become porous and tough. If pike is unavailable, walleye or zander are excellent authentic substitutes.
🍽️ Serving Suggestions
Serve alongside buttery boiled potatoes tossed with parsley to soak up the exquisite sauce. A side of glazed heirloom carrots or steamed asparagus provides a beautiful color contrast. Pair with the same dry German Riesling used in the recipe for a perfect flavor harmony. For a festive touch, garnish with a small spoonful of trout roe or a sprig of fresh chervil. A crisp cucumber salad with a light vinegar dressing cuts through the richness of the cream sauce beautifully.