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
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