Fish Dumplings In Turmeric Sauce Belehat Arouss Recipes

WHITE-FISH STEW WITH DUMPLINGS

Steps:

• Whisk together 3/4 cup flour, baking powder, and 1/2 teaspoon salt. Stir in cream until dough is shaggy. In a medium pot, melt butter over medium heat. Add onion, celery, and carrots; season with salt and cook, stirring, until softened, 6 to 8 minutes.
• Add remaining 1/4 cup flour and cook, stirring, 1 minute. Stir in clam juice, 1 cup water, and thyme. Bring to a boil, then reduce heat and simmer until thickened slightly, about 5 minutes.
• Season fish with salt and pepper and add to broth. Drop heaping spoonfuls of dough into fish mixture. Cover and simmer until dumplings are cooked through, 15 to 18 minutes. Season to taste. Sprinkle with parsley; serve.

FISH DUMPLINGS

Steps:

• Run the fish through a meat grinder twice; it should be very fine and smooth. (You can use a food processor, although it can be more difficult to get a smooth consistency that way.)
• In a large bowl, lightly beat the eggs. Add the cornstarch, salt, pepper, and fish and mix well. Gently fold the cream into the fish mixture, trying not to deflate cream.
• With a spoon, form the dumpling mixture into small balls.

FISH DUMPLINGS IN TURMERIC SAUCE (BELEHAT AROUSS)

Steps:

• Cut fish into 1-inch pieces. Place in food processor and add onion, garlic, cumin, cayenne pepper, egg, salt and pepper. Process until smooth. Add matzoh meal and process until incorporated.
• Shape fish mixture into plump ovals about 3 inches long.
• Heat oil for deep frying to 375 degrees in deep fryer, saucepan or wok. Fry until golden brown. Drain on absorbent paper.
• Bring stock or water to boil in 1 or 2 large saucepans, add lemon juice, turmeric and tomato paste. Bring to slow simmer. Drop drained fish rolls into simmering broth and cook slowly, uncovered. Rolls should be single layer. Simmer until broth has reduced and thickened, about 40 minutes.
• Serve warm garnished with parsley.