Fish Dumplings with Potatoes and Vegetables

For the vegetables, cut leek in half lengthwise, rinse and cut into 1-2 cm (approximately 1/2 inch) wide strips. Peel the carrot and cut diagonally into 1/2 cm (approximately 1/4 inch) thick slices. Peel the potatoes and quarter lengthwise.

Lightly caramelize icing sugar in a saucepan over medium heat, deglaze with white wine and vinegar and boil down to one third original amount. Add the potato wedges and sliced ​​carrots. Pour broth over the vegetables and simmer 15 minutes on low heat,  covered.

Peel the garlic and add to a spice bag with allspice, chile pepper, bay leaf and ginger. Add the leeks and the spice bag to the pot and simmer the vegetables for 5 minutes, until soft.

Remove the spice bag. Add the cream to the vegetables and season with salt, pepper and a splash of white wine vinegar. Stir butter into the vegetables. Cut the pickles in half and mix together with the vegetables. Finally season with a pinch of nutmeg.

For the fish cakes, cut the white bread into small cubes and place in a bowl. Pour milk over and soak the bread cubes, covered. Rinse, trim and cut scallions into thin rings.

Rinse salmon and perch fillet and pat dry. Cut the fillets into very small cubes and place in a bowl. Add egg yolk, soaked white bread cubes and scallion rings and mix with hands. Add salt, pepper, curry powder, ginger, garlic, lemon zest and lemon juice to fish and mix.

With wet hands form fish mixture into small meatballs and roll in white bread crumbs. Heat the oil in a pan and fry the patties on low heat on each side about 5-6 minutes, until golden brown. Remove the fish cakes and drain on paper towels.