It should be noted that the ingredients must be very cooled, it is best to put the whole thing together in the freezer for an hour. Even if the fish meat should be a little frozen, it is no harm. Cut the trout fillets into strips and put them in the hand mixer form with salt, pepper and coriander until the whole is minced. Later add the whipped cream, meanwhile blend until smooth. It is important that the whole thing is done quickly, and you do not let the hand mixer run longer than necessary, because as it heats up, the risk of curdling increases.
Bring a saucepan of salted water to the boil. Cut out the dumplings and boil them in salted water for 15 minutes.
Sauce: sauté shallots in butter, pour juice of one lemon and clear soup, reduce by half. Add fine tarragon strips and bind everything together with butter. Season with a little pepper and maybe salt. Serve the dumplings with the sauce.
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