Fish Dumplings with Vegetable Rice and Curry Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 826 kcal | (39 %) | ||
| Protein | 43.7 g | (45 %) | ||
| Fat | 36.7 g | (32 %) | ||
| Carbohydrates | 80 g | (53 %) |
Ingredients
- Ingredients
- 200 grams Long grain rice
- salt, freshly ground pepper
- 2 red Bell pepper
- 2 Celery
- 1 small tin Corn kernel
- 1 bunch smooth parsley
- 600 grams ice cold fish fillets
- 1 egg
- cream
- grated Nutmeg
- 30 grams butter
- 1 tsp Pastry flour
- 2 tsps Curry
- 100 milliliters lobster stock
Preparation steps
Cook rice according to manufacturer's instructions and drain well. Rinse, trim and cut bell peppers and celery into small pieces. Drain corn. Mix vegetables with the rice and season with salt and pepper.
Rinse parsley, shake dry and pluck off the leaves and chop finely.
Put fish meat through a meat grinder or puree in a blender. Seperate the egg. Combine egg yolk and spices and puree again. Beat cream until stiff and fold into the mixture. Beat egg white until stiff and also fold into the mixture. Shape mixture into mid-sized dumplings and cook in boiling salted water over low heat for about 15 minutes.
Heat butter in a saucepan. Add flour and curry powder and sauté while stirring for 2-3 minutes. Add lobster stock and remaining whipped cream, bring to a boil while stirring and simmer for 2-3 minutes. Season with salt and pepper.
Drain fish dumplings and serve with rice and sauce.
