For all my English speaking friends – specially the anglers from Florida – I’m going to publish an English version of my homemade recipe of the menu yesterday.
Trout dumplings
750 ml milk
20g butter
1 teaspoon salt, pinch of pepper, pinch of nutmeg
300 g smoked trout filet
250g semolina (durum wheat semolina)
2 eggs
Boil the milk with butter and spices, add semolina into the milk whilst constantly stirring until a loose dough is formed. Transfer into a dish and fold in the eggs and the shredded trout filet (check that for bones again while cutting); set it aside until it becomes cold.
Knead the cold dough with your hands and make little dumplings (mine were the size of golf balls), which you put into boiling salt-water to let them poach. When the dumplings begin to float to the top they are done.
Horseradish-dill-sauce
500 ml milk
30 g butter
30 g flour
1 egg
Lemon juice
Salt, pepper
2-3 spoonfuls of creamed horseradish
2 bunches of fresh dill
Whilst bringing the milk to boil, rub the flour and butter together, once this has been done pour over the hot milk stirring constantly. Add the egg with a little water to thicken the sauce, season to taste with a little lemon juice, salt and pepper. Finally stir in the creamed horseradish and the chopped dill. Serve the hot sauce to the fresh cooked trout dumplings.
Many thanks to Sharon from VARIO Helicopter UK. She was very helpful with the special terms for recipes.
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