Fish dumplings in dill sauce

Ingredients for 4 servings:

• 1 roll, from the day before
• 1 garlic clove(s)
• 1 bunch of soup vegetables
• 500 g fish fillet(s) (pollock fillet)
• some lemon juice
• 1 bunch of dill
• 1 tbsp oil
• salt and pepper
• 1 egg(s)
• 1 tbsp capers, can also be omitted
• 3 tbsp breadcrumbs
• 1 liter vegetable broth
• 150 g crème fraîche
• 2 tsp cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Soak the bread roll in water. Clean, wash, and finely dice the vegetables. Peel and finely chop the garlic clove. Finely chop the fish and drizzle with lemon juice. Finely chop the dill and capers. Heat the oil, sauté the vegetables for about 5 minutes, then add the garlic and sauté briefly. Squeeze out the water from the bread roll and tear it into small pieces. Mix with the fish, steamed vegetables, and egg, season with salt, pepper, and chopped capers. Add the breadcrumbs and form the mixture into dumplings. Bring the stock to a boil, simmer the dumplings over low heat for about 12 minutes, remove from the heat, and keep warm. Strain the stock through a sieve. Measure out 600ml and reduce slightly. Thicken with the cornstarch dissolved in a little vegetable stock, bring to a boil, remove from the heat, and stir in the crème fraîche. Season with salt, pepper, and dill. Serve the dumplings with the sauce and rice. A cucumber salad goes well with this dish.