Fish Dumpling with Herbal Cream Sauce À La Gabi
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 rolls, stale
- 250 ml milk, hot
- 1 bunch dill, finely chopped
- 1 bunch parsley, smooth, finely chopped
- 500 g fish fillet (s) (haddock)
- 200 g butter
- 2 egg (s)
- salt
- Black pepper from the mill
- Nutmeg, grated
- Flour
- 250 ml fish stock
- 100 ml cream
Print Recipe
Pin Recipe Instructions
- Dice the rolls and pour the milk over them. Rinse the fish, dry it and turn it through the meat grinder (fine disk). In a bowl with the strongly squeezed bun, half of the herbs, 100 g of melted butter and eggs, mix into a dough and season with salt, pepper and nutmeg.
- Heat the remaining butter in a pan. Shape the dough with lightly floured hands, fry them in the butter until tender brown on both sides and keep warm.
- Deglaze the roast with the fish stock and pour through a sieve into a saucepan. Whip the cream almost completely stiff and stir in loosely. Season to taste with salt, pepper and nutmeg, mix in the remaining herbs.
- Serve the sauce separately with the fish balls.
- Serve with new potatoes.
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