Name: Fish Dumplings
Ingredients: 250 g bread crumbs; ½ l of milk; 750 g of white fish fillet (pike, pikeperch, cod, halibut …); 100 g of butter; 4 eggs; Fresh cream; Salt and pepper from the mill; Nutmeg; Flour

CatégorieFish

Yields1 Serving

(For 8 people)

Ingredients:

250 g bread crumbs

½ l of milk

750 g of white fish fillet (pike, pikeperch, cod, halibut …)

100 g of butter

4 eggs

Fresh cream

Salt and pepper from the mill

Nutmeg

Flour

Preparation:

Sprinkle the bread cut in pieces with the milk.

Mix the fish fillets (pike, pikeperch, cod, halibut …).

Work the butter in ointment.

Add the egg yolks and mix

Mix the fish fillet (pike, pikeperch, cod, halibut …) with butter.

Add the squeezed bread and the fresh cream

Season with salt, pepper and nutmeg coriander, onion and parsley

Mix well until smooth and smooth.

Beating egg whites.

Gently stir in the egg whites twice in the preparation.

Let the dough rest in the fridge for at least 1 hour.

Flour the worktop and your hands.

Take the value of 2 round soup spoons pasta and shape rolls 10 cm long and 3 cm in diameter.

Put them in a plastic film

Keep cool for at least 30 minutes.

Poach the dumplings 10 minutes in salted water (10 gr of salt per liter) quivering.

The quenelles come to the surface when they are cooked.

Accompany an improved béchamel, rice

Enjoy your meal from

Ingredients