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Ingredients
Broth with Fish Dumplings and Vegetables
- For the fish dumplings
- 1 stale White roll
- 1 shallot
- 1 tsp butter
- 500 grams Cod (ready to cook, skinless)
- 1 egg
- 1 Tbsp freshly chopped Dill
- salt
- peppers (freshly ground)
- For the soup
- 3 carrots
- ½ Celery root
- 1 stalk Leeks
- 300 milliliters fish stock
- 100 milliliters dry white wine
For the fish dumplings: Soak the bread in lukewarm water. Peel the shallot, chop finely and saute in butter until translucent. Remove from heat and let cool. Rinse the fish, pat dry, cut into chunks and puree in a blender. Combine well-squeezed bread, egg, shallot and dill with the puree. Knead well and season with salt and pepper.
For the soup, peel the celery root and carrots, cut the celery root into 3 cm (approximately 1 1/4-inch) long narrow sticks and cut the carrots into slices. Rinse and trim the leek and cut into rings. Place vegetables in a pot with the stock and white wine and heat to a simmer. With moistened hands, shape the fish mixture into small dumplings and add to the vegetables in the hot broth. Cook over medium heat for 6-8 minutes, then reduce heat and let simmer until vegetables are tender. Season to taste with salt and pepper and serve in deep plates.
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |