Fish Dumplings

Fish fillet dumplings cooked in broth and covered with sauce. (Sweden)

Ingredients:

500 g of fish fillet 50 g butter 30 g smooth flour 30 g smooth semolina flour 30 g of butter for the roux 6 dl fish stock 2 pcs eggplant 3 tbsp cream 3 tbsp whipped cream ground pepper salt

Procedure:

1. Soak the fish fillets in half a litre of cold water for a quarter of an hour
2. Then take them out, dry them, scrape them finely, mash them at the same time with butter, salt and pepper them and gradually add egg yolks beaten with plain flour and cream
3. Finally, stir in the whipped cream and stiff snow whipped from the egg whites preferably with a hand mixer or whisk
4. As soon as they start to float, take them out, e.g. through a sieve and keep warm
6. Thicken the broth with butter roux, whisk, boil well, season with pepper and salt 7. Finally, add the dumplings back to the thickened broth and reheat them.

Recommendation:

– Side dish: Boiled potatoes.

Note:

– To prepare the roux, see: roux .