Summary

Ingredients

• 1 roll, from the day before
• 75 ml milk
• 2 shallot (s)
• 1 teaspoon butter
• 3 stalks parsley
• 350 g fish fillet (s), firm
• 3 tablespoon breadcrumbs
• 1 egg (s)
• Salt and pepper, from the mill
• 1 liter fish stock, alternatively clear vegetable stock
• 1 bay leaf
• 4 tablespoon lemon juice

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Instructions

1. Cut the rolls into cubes, pour the milk over them and let them soak briefly. Peel the shallots, dice finely and sauté in the butter until translucent. Rinse the parsley, shake dry and chop very finely.
2. Remove any remaining bones from the fillet. Dab off the fish fillet, dice, mix finely or chop. Squeeze out the rolls, knead with the shallots, breadcrumbs, egg, parsley, salt and pepper and the fish.
3. Shape the mixture into small dumplings with moistened hands. Bring plenty of salted water to the boil in a large saucepan. Reduce the temperature and let the dumplings steep in hot water for about 5 minutes.
4. Heat the stock, bay leaves and lemon juice. As soon as the dumplings rise to the surface, lift them out with a slotted spoon and let them drain. Spread the dumplings in soup bowls. Pour consommé over it and serve immediately.