FISH DUMPLINGS
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. Homemade fish dumplings are an important part of Bergen Fish Soup. The goal is to make them as light as possible. The dumplings can also be served on their own, or with a dill-flavored béchamel sauce.
Provided by Andreas Viestad
Yield Makes 10 to 12 dumplings
Number Of Ingredients 6
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.
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- In a saucepan, melt 2 tablespoons of the butter. Stir in the flour over low heat to form a paste, then slowly whisk in the milk until smooth. Simmer, whisking often, until thickened, 7 minutes. Season lightly with salt; transfer the panade to a bowl, press plastic wrap directly onto the surface and let cool to room temperature.
- In a food processor, puree the fish to a paste. Add the egg white and process until blended and very smooth. Refrigerate the fish paste in the processor bowl until thoroughly chilled, about 20 minutes.
- Add the panade to the fish paste and process until blended. With the machine on, alternately add the eggs and the remaining 4 tablespoons of butter, scraping down the bowl after each addition. Transfer the mixture to a stainless steel bowl and stir in the white pepper, nutmeg and 1 1/4 teaspoons of salt. Refrigerate the dumpling mixture until thoroughly chilled, about 30 minutes.
- Bring a large, wide pot of salted water to a boil. Line a large baking sheet with parchment paper. Using a 1/3 -cup measure or ice cream scoop, gently shape the mixture into 8 round dumplings. Set the dumplings on the parchment and refrigerate for 5 minutes. Set a large bowl of ice water near the stove.
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