Dumplings with Fish and Crème Fraîche
Main Dishes • Italian
Description
I make the crème fraîche myself — it's a sauce similar to sour cream. Over 18 to 40 hours at a temperature between 68 and 104 degrees Fahrenheit, these bacteria convert milk sugar into lactic acid. Crème fraîche acquires its unique flavor and texture due to the denaturation of proteins contained in the cream. The production of crème fraîche does not allow the use of stabilizers, preservatives, or other additives. After fermentation, crème fraîche does not undergo additional thermal processing.
Ingredients
- Wheat Flour 20 oz
- Chicken Egg 1 piece
- Water 1 cup
- Salt a pinch
- Butter 0 oz
- Dill 1 bunch
- Ground Black Pepper to taste
- Smoked haddock fillet 10 oz
- Onion 1 head
Step-by-Step Guide
Step 1
Sift the flour into a mound with salt, make a small well, and pour in the egg and 1 tablespoon of water. Gather the flour so that the water does not spill out and knead the dough, gradually adding water. Knead the dough for about 30 minutes until it becomes elastic. Let it rest for 30 minutes.
Step 2
Pass the fish with butter, onion, and dill through a meat grinder. Season with salt and pepper to taste.
Step 3
Roll the dough into a tube, cutting off 2 cm circles, and roll each piece thinly for the dumplings. You can also roll out the dough and cut it with a glass. Place the filling on top. Shape the dumplings and boil them in salted boiling water until they float. Serve with crème fraîche.
Step 4
To make the crème fraîche, place the cream in a large container and add lactic acid bacteria. For this, I mix heavy cream with yogurt and leave it in a jar, covered with a towel and left open, at room temperature for a day. Then I cover it and place it in the refrigerator for another day. I mixed the finished sauce with dill.
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