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Ingredients
Cod Fish Dumplings with Caper Sauce
- Ingredients
- 500 grams Cod
- salt
- white peppers
- 2 egg whites
- 2 slices Toast
- 150 milliliters Whipped cream
- ½ tsp grated Lemon peel
- 1 Tbsp freshly chopped Dill
- 6 scallions
- 1 Tbsp butter
- 250 milliliters fish stock
- 125 milliliters dry white wine
- 100 milliliters Whipped cream
- 1 Tbsp Caper
- 1 tsp Horseradish (from a jar)
- Wild garlic (for garnish)
- Dill (for garnish)
For the dumplings: Rinse fish, pat dry and chop. Combine with salt, pepper and egg and let freeze for about 15 minutes. Remove crust from bread, dice and mix with cream and let soak for a few minutes. Then puree with fish mixture. Add lemon zest and dill, mix and allow to cool. In a large pot bring salted water to a boil. Using two tablespoons, form dumplings with fish stuffing mixture and place on a plate. Then add all together into boiling water and cook for about 10 minutes at low heat, but do not allow it to boil (if needed, previously cook a sample to test).
For the sauce: Rinse, trim and chop scallions. Melt butter and sauté scallions. Add fish stock and white wine and bring to a boil. Stir in cream and boil sauce over high heat until reduced by half. Remove from heat and puree. Add capers and horseradish and season with salt and pepper. Remove fish dumplings from water and serve as desired with the sauce on wild garlic leaves. Serve garnished with dill.