Trout Dumplings and Mousseline Sauce with Asparagus Spears

Fillet the trout from the fishmonger, add the trimmings and waste (tail, bones, head, skin). Add wine with 1 liter of water, bay leaf spice, chopped peppercorns, lemon slices, onion and bouquet of herbs, boil for 10 minutes.

In the meantime, grind fresh and smoked trout fillets in a food processor. Gradually add eggs, breadcrumbs and whipped cream, preferably also in a food processor. Season well with salt and white pepper. Use a tablespoon dipped in water to make dumplings or smaller dumplings. Strain the fish stock and let it boil again. Add trout dumplings and simmer for 10 minutes.

For the sauce, whisk the egg yolks with the vinegar in a hot but not boiling water bath until creamy. Once this consistency is reached, gradually beat in the cold butter in small cubes. Season with salt, white pepper and a little juice of a lemon. Just before serving, stir in the whipped cream, which has already been whipped until stiff. Sprinkle with the cleaned, plucked chervil leaves.

Very fine: Cook the dumplings from sheer pike meat.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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