Pike Gnocchi in Pork Net Flavored with Pomegranate Oil

Carefully remove the bones from the fish fillets and cut them into smaller pieces, which are blended in a food processor (cutter) with the gradual addition of whipping cream and the drop by drop addition of kernel oil to form a smooth mass.

After seasoning with salt and pepper, it is advisable to pass the mixture through a sieve to make it even finer.

Now, with the help of a soup spoon, form elongated dumplings, which are placed in salted water heated to just below boiling point (approx. 90 °C) and left to stand for about 8 minutes until the consistency has solidified.

Now divide the pork net into pieces of equal size, each of which can hold one dumpling. Wrap the dumplings in the net, salt and pepper to taste and fry them in hot clarified butter until crispy on all sides.

The resulting hearty pike dumplings are perfect as small bites with wine. However, they can also be served on a potato or celery puree and a little concentrated fish stock poured over them to make a complete meal.

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