chub dumplings

Ingredients for 4 servings:

• 1 kg fish (freshly caught chub)
• 2 onions
• 1 bunch of parsley
• 1 egg(s)
• 1 n. B. breadcrumbs
• 1 n. B. salt and pepper
• nutmeg
• Flour for the work surface
• Clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Fish cakes of a special kind

Fillet the chub and chop the fillets in a food processor until the small side bones are so finely cut that you can no longer feel them when eating. Finely chop the parsley and mix it with the diced onions and the chub mixture to form a dough. Season with salt, nutmeg, and pepper. If the mixture is too moist, add breadcrumbs if necessary. Using a large spoon, scoop out a portion of the dough and, on a floured surface, first form a ball. Then shape the ball into a patty about 1 cm thick. Fry the patties in clarified butter until golden brown. Tip: Burgers with chub dumplings are delicious. To make them, cut the burger buns in half, brush them with butter, and toast them on the buttered side in a pan. Then spread both sides with remoulade. Place the chub patty on the underside of each burger bun with a lettuce leaf. Garnish with cucumber and tomato slices and cover with the top of the bun.