Paradeiser Consommé with Trout Dumplings

Peel the onions and dice them very finely. Rinse the tomatoes and cut into eighths.

Sauté the onions in butter until soft, add the tomatoes, sauté briefly, pour in the stock, simmer for approx. 30 min. with the lid closed at a low temperature.

3. shred the fish fillet, remove the crust from the toast. Mash both with pepper, egg, salt, crème fraîche, juice of one lemon and zest. Rinse dill, pluck tips, chop 2/3 of it, stir into fish mixture.

Strain the tomato broth through a dish, mix in the paradeis pulp, heat up again, season with salt, white pepper and vodka.

Form dumplings from the fish mixture with 2 teaspoons and cook in salted water for 5 minutes.

Serve with 3 fish gnocchi and dill garnished with tomato consommé.

As a Christmas menu:

Entrée: tomato consommé with trout dumplings.

Main course: Goose breast with red wine pears

Dessert: Mango sorbet

Source Das Haus issue 12/95

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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