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Fish Dumplings

4 servings

Ingredients

• 100 g Butter
• 1 pcs Shallot
• 100 g Breadcrumbs
• 2 tbsp Cream
• 3 pcs Egg yolks
• 1 pcs Egg
• 250 g Fish fillet
• 75 g Beef marrow
• Salt (a little)
• Mace (a little)
• White pepper (a little)
• Parsley (a little)

Instructions

1. Sauté one finely chopped shallot in 100 g of butter until golden, then stir in 100 g of grated breadcrumbs, 2 tablespoons of cream, and 3 egg yolks over the heat.
2. Transfer the mixture to another bowl, immediately stir in a whole egg, and let it cool.
3. Meanwhile, finely chop 250 g of raw fish fillet, freed from skin and bones, with 75 g of beef marrow, then mash it in a mortar.
4. Add salt, mace, a little white pepper, very finely chopped parsley, and the cooled butter mixture, and stir everything well.
5. Spread the mixture onto a shallow dish, use a wet spoon to cut out small dumplings, and cook them in bouillon for 5 minutes until tender.

Modernized from a treasured 19th-century German cookbook.