Update my dinner status, I'm making this tonight.
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 qts Fish stock
- 4 Carrots cut into 1-inch by 1/4-inch slices
- 1 large Celeriac peeled and cut into 1" x 1/4" slices
- 2 small Parsnip peeled and cut into 1" x 1/4" slices
- 1 cup Heavy cream
- 2 tablespoon Sugar
- 1/4 cup Red wine
- Sea salt
- 1 1/2 lbs Mixed fish fillets -salmon, cod, halibut, or other cut into 2" chunks
- Fish Dumplings
- 3 large Egg yolk
- 1 container (8 oz) Sour cream
- Chives chopped (optional)
- 1 tablespoon All purpose flour optional (for thickening)
Fish Dumplings
Preparation
Bring fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.
If you are using the flour, whisk in flour together with the cream in a small bowl, add the cream to the soup, and bring to a boil. Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor. Add salt to taste. Add the fish and fish dumplings, bring to a boi, reduce the heat, and simmer for 7 to 8 minutees, until the fish is just cooked.
In the meantime, whisk together the egg yolks and sour cream in a small bowl. Pour the soup into bowls, dividing the fish and dumplings evenly. Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl. Sprinkle with chives, if desired, and serve.
Fish Dumplings
Run the fish through a meat grinder twice: it should be very fine and smooth. (You can also use a food processor, although it can be more diffiicult to get a smooth consistency that way.)
In a large bowl, lightly beat the eggs. Add the cornstarch, salt, pepper, and fish and mix well. gently fold the cream into the fish mixture, trying not to deflate cream.
With a spoon, form the dumpling mixture into small balls.
