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

Name: Charcoal dumplings from Siberian fish nelma with coho salmon caviar in hot kaymak
Total time: 20 min
Yield: 1
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

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Cooking time: 20 min

Servings: 1

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.

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

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