John Myers
Fish Cam
The perfect fish cam recipe with a picture and simple step-by-step instructions.
- 500 g Coalfish
- 2 stale Bun
- 1 Diced onion
- 1 Egg
- Salt pepper
- Bio lemon zest
- 1 tbsp Chopped dill
- 1 l Vegetable broth
- 40 g Flour
- 40 g Butter
- 3 tbsp Cream
- Chopped parsley
- Soak the rolls in warm water … then squeeze them out well and puree with the fish cut into cubes.
- Add the onion, egg and lemon zest to the fish, stir well and season with salt and pepper.
- Form dumplings with 2 moistened tablespoons and place in a buttered casserole dish, pour the hot broth over them and cook covered in the oven over medium heat for approx. 25 minutes. Remove the finished cams and keep them warm.
- Melt the butter in a saucepan, add the flour, toast briefly and then pour 1/2 l of fish stock, bring to the boil and refine with cream. Possibly season again. Place the dumplings in the sauce and let them steep for a moment.
- Sprinkle with parsley before serving and serve with rice or boiled potatoes.
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