Charcoal dumplings from Siberian fish nelma with coho salmon caviar in hot kaymak

Ingredients

• red caviar - 5 g
• watercress - 5 g
• Unagi sauce - 10 g
• sauce Oyster - 10 g
• white wine - 50 g
• butter - 5 g
• shallot garlic - 50 g
• egg - 3 pcs.
• wheat flour - 270 g
• white wine - 20 g
• salt - 1 tbsp. l.
• cuttlefish ink - 10 g
• nelma fillet - 300 g
• white onion - 100 g
• salt, pepper 2 g each
• olive oil - 10 g
• butter - 40 g
• thyme - 3 g
• garlic - 5 g
• cream - 200 g
• fish broth - 100 g
• oyster sauce - 20 g

Cooking

Step 1

To prepare the dough, sift the flour, mix with salt. Mix olive oil in a blender until smooth with white wine, cuttlefish ink, eggs. Combine with flour and knead the dough. Wrap in cling film and leave for half an hour.

Step 2

For minced fish, cut the fish and onion into cubes and fry in olive oil until half cooked, add salt, pepper, butter, garlic and thyme. Simmer a little. Then remove from heat and cool.

Step 3

For the sauce, evaporate the cream, add fish broth, oyster sauce, bring to taste.

Step 4

Roll out the finished dough thinly, cut out even circles, fill with stuffing and carefully close up.

Step 5

Boil ready-made dumplings for 5-6 minutes in salted water, then put on a plate and pour over the sauce and garnish with red caviar and watercress.