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GERMAN FISH DUMPLINGS (FISCHKLÖSSCHEN)
Yield: Approximately 12 Dumplings
2 pounds scrod or cod, boned, skinned and filleted
1 teaspoon salt
2 teaspoon pepper
1 teaspoon minced dill
1 teaspoon minced fresh thyme leaves, or 2 teaspoon powdered
1 large onion, chopped
2 cloves garlic, chopped
2 cup fine breadcrumbs
2 egg yolks
2 cup ice water
2 egg whites, beaten thick
6 cups strong chicken or vegetable broth
6 cups water
SAUCE:
1/4 pound butter
1 pound white mushrooms, cut into small cubes
2 tablespoons all-purpose flour
4 cups broth from the cooked fish balls
| 1. |
Cut fish fillets into small pieces and combine with the salt, pepper, dill, thyme, chopped onion and garlic in a food processor. Pulverize with the steel blade. |
| 2. |
Add bread crumbs. Turn on/off several times until blended. Add egg yolks and repeat. Remove to a large bowl. |
| 3. |
Stir in ice water, a tablespoon at a time. |
| 4. |
Beat egg whites thick but not stiff and carefully fold into fish mixture. |
| 5. |
Bring broth and water to a boil in a soup pot. Form fish mixture into oblong balls approximately 3" by 2" and drop them into the pot. When broth returns to a full boil, lower heat to medium-high. Cover, leaving top on a slant for steam to escape. Boil gently 25 minutes. Turn heat off. Cover tightly. Cool in the broth to room temperature. Refrigerate in broth. |
SAUCE:
| 1. |
Melt butter in a skillet. Sauté mushrooms until soft. Stir in flour. Stir in broth, a little at a time, and cook over medium heat until thickened. |
| 2. |
Heat the dumplings in the remaining broth. Remove with a slotted spoon to a serving platter and pour the mushroom gravy over to serve. |
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