Fish dumplings ( fischklosschen )

1 servings

Ingredients

Quantity Ingredient
½ pounds Raw white firm-fleshed fish salt
1 teaspoon Minced parsley
1½ To 2 quarts fish stock
1 Egg
2 To 3 tbsp breadcrumbs Grated rind of 1/2 lemon

Directions

grind the fish through fine blade of a food chopper. mix in egg, salt, breadcrumbs, parsley and lemon rind. Shape into tiny dumplings with wet hands or two tsp dipped in hot stock. Test one dumpling by cooking for about 15 minutes. Serve with Cream of Fish soup, with creamed vegetables, or with mushroom sauce. if you serve with sauce as a main course, make fish balls twice the size. If you do not have fish stock, make a vegetable stock by cooking a stalk of celery, a carrot, an onion, a bay leaf, a slice of lemon, some salt and 6 peppercorns in 1 quart of water 15 minutes. Strain and use this stock to cook dumplings

For 6 to 8 servings of soup

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