John Myers
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Fish: Fish Dumplings with Parsley Puree and Cafe De Paris Sauce
The perfect fish: fish dumplings with parsley puree and cafe de paris sauce recipe with a picture and simple step-by-step instructions.
the fish
- 500 g Fresh pollack fillet
- 50 g Breadcrumbs
- 1 piece Egg from the happy chicken
- 1 piece Fresh onion
- 1 tablespoon Rapeseed oil
- 3 Splash Fish sauce
- Salt and pepper
- 1 handful Parsley
the puree
- 4 Servings Mashed potatoes / mashed potatoes
- 1 handful Finely chopped parsley
the sauce
- 20 g Butter
- 1 tablespoon Flour
- 1 tablespoon Cafe-De-Paris-Butter http://www./rezept/497093/Vorrat-Gewuerzbeispiel-frei-nach-dem-Cafe-de-Paris-Rezept-aus-Genf.html
- Water
the fish
- Peel and finely dice the onion. Clean and finely chop the parsley. Heat the oil in a pan and sweat the onion cubes and parsley in it.
- Chase the fish through the coarse slice of the meat grinder and mix well with breadcrumbs, egg and the sweated onions / parsley. season the farce with fish sauce, salt and pepper.
- Divide the dough and form two large dumplings. Press them together tightly and wrap them first in cling film and then in aluminum foil.
- Bring enough water to the boil and let the two wrapped parts steep for about 35 minutes.
the puree
- Make the mashed potatoes as usual or according to your own recipe and mix with chopped parsley.
the sauce
- Melt the butter in a saucepan, stir in the flour and create a stoving sauce. Pour in water and simmer. Finally, stir in the Cafe de Paris butter (spice mixes: spice mix freely based on the “Cafe de Paris” recipe from Geneva) and season to taste. If necessary, refine with a dash of cream.
finish
- Get the dumplings out of the water and unpack. Cut into 1.5 cm thick slices and serve with the puree and sauce on preheated plates.
- Tip 8: Remnants of the fish dumpling can be wonderfully fried in a little clarified butter in a pan.
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