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From back home in Germany I fondly remember my Mom's pike dumplings. Since I could not easily find pike here, I tried making fish dumplings from simple cod and streamlined the recipe (e.g. breadcrumbs instead of soaked bread). I also tried two different sauces, a saffron-vanilla sauce and a simple tomato sauce. The simple tomato sauce was much better since the dumplings are quite flavorful, so there is the recipe:
- 1lb 2oz / 500g cod (or similar fish) fillets
- 2 oz/ 60g breadcrumbs
- 1 cup / 250ml cream
- 1 egg
- 1 tbsp lemon juice
- 1 tsp cognac
- ½ tsp salt
- 1/8 tsp cayenne
- pinch of nutmeg
- 2 tbsp dill, chopped
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp butter
- 1 can (28 oz / 800g) plum tomatoes
- ½ cup / 125ml white wine
- 1/8 tsp dried thyme
- 1/8 tsp dried oregano
- 1/8 tsp dried rosemary
- 1 tbsp cognac
- salt and freshly ground pepper to taste
For Serving and Garnish
- a few sprigs of fresh dill
- shaved Parmesan cheese
- Combine all ingredients except the dill in a large food processor. Blend until smooth
- In a large pot bring at least 2 quarts / liters of salted water to a very light simmer
- With your hands form 12 dumplings, use generous amounts of flour to keep the dough from sticking to your hands.
- Using a slotted spoon, carefully place the dumplings in the hot water.
- Simmer for about 10 minutes, then remove from water, quickly rinse under cold water, drain, then place in a serving bowl and keep warm.
- In a heavy pan melt the butter and add the chopped onion. Cook over low heat for about 10 minutes until soft and translucent. Add garlic, cook for a few more minutes.
- Add tomatoes, white wine, cognac and herbs. Bring to a boil and simmer uncovered for 15-20 minutes.
- Puree with a stick blender.
- Season with salt and pepper
- Pour tomato sauce over the dumplings.
- Garnish with fresh dill and shaved Parmesan cheese.
Yields 12 dumplings, 4 portions
Preparation time ca. 1 hour
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