Summary

Ingredients

• 300 g fish fillet (s), cooked
• 5 tablespoon breadcrumbs
• 2 egg (s)
• 1 tablespoon butter
• 2 teaspoons lemon juice
• 1 tablespoon parsley, chopped
• 3 carrot (s), finely diced
• 1 leek cut into rings
• 0.5 ½ celery, peeled and diced
• 2 tablespoons oil
• 0.5 liter ½ fish stock, from the dumplings
• 1 liter meat broth, made from cubes
• 0.5 ½ point peas, TK
• 1 clove garlic, peeled

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Instructions

1. Dumplings: Finely chop the fish fillet in a meat grinder. Pepper and salt. Work in butter and eggs. Knead the parsley, lemon juice and the breadcrumbs into the fish batter.
2. Soup: Roast the carrots, leek and celery in oil. Pour in the fish stock. Season with salt and pepper and cook for 15 minutes with the clove of garlic. Pour in the hot meat stock and peas.
3. Prepare dumplings with a teaspoon dipped in cold water. Let it steep in the soup for 10 minutes.