Cod Dumplings with Caper Sauce

Ingredients

• 500 g Cod fillet
• Salt
• white pepper
• 2 egg whites
• 2 slices toast bread
• 150 ml whipping cream
• 0.5 tsp grated lemon zest
• 1 tbsp freshly chopped dill
• 6 Spring Onions
• 1 tbsp butter
• 250 ml fish stock
• 125 ml dry white wine
• 100 ml whipping cream
• 1 tbsp capers
• 1 tsp horseradish (jarred)
• bear's garlic (for garnish)
• dill (for garnish)

Instructions

1. 1.

   Wash the fish, pat dry and cube. Mix with salt, pepper and egg whites and let chill for about 15 minutes. Drain the toast bread, cube it, mix with cream and soak for a few minutes, then finely purée with the fish. Stir in grated lemon zest and dill and set aside cool. In a wide pot bring plenty of salted water to boil. With two tablespoons from the fish mixture form dumplings and place on a plate. Then drop them into the water and simmer over low heat for about 10 minutes, but do not let boil (test with one dumpling first).

2. 2.

   For the sauce wash, trim and chop the spring onions. Melt butter and sauté the onions in it. Add fish stock and white wine and bring to a boil. Stir in cream and reduce the sauce on high heat until about half thickened, then finely purée. Add capers and horseradish and season with salt and pepper. Remove dumplings from water and serve with sauce over bear's garlic leaves, garnished with dill.