White Fish Dumplings in Wine and Spinach Sauce
- 18 ozs white fish fillets (boned removed and flesh chopped)
- 4 slices white Bread (crusts removed and roughly torn)
- lemons (zested and juiced from one lemon)
- 1 egg white
- 1 cup cream (30% fat)
- 2 Tbsps butter
- 8 scallions (finely chopped)
- 9 ozs Spinach (washed and chopped)
- ½ cup dry white wine
- 1 cup fish stock
- 1 Tbsp Corn starch
Place the fish, bread, lemon juice and half the lemon zest in a food processor with the egg white and half of the cream. Blend to make a smooth puree, season with salt and pepper and place in the refrigerator.
Heat the butter in a large pan and gently cook the spring onions until soft but not brown. Add the spinach, stir for 1 minute then add the wine and fish stock. Bring to a simmer, cook gently for 5 minutes and set aside.
Bring a large pot of water to the boil and add 1 teaspoon of salt. Shape the fish mixture into 8 dumplings and drop into the boiling water - you will probably have to cook the dumplings in batches. Simmer gently for 8-10 minutes then remove with a slotted spoon and set aside.
Return the spinach pan to the heat, add the remaining cream and bring to a simmer. Mix the cornflour with a little water and add to the pan with the dumplings. Season with salt and pepper and serve garnished with the reserved lemon zest.