Fish Dumplings with Spinach

Ingredients

• 500 g fish fillet
• 50 g toast bread (without crust)
• 0.125 l milk
• 0.5 lemon (unprocessed)
• 1 Egg white
• 250 g heavy cream
• Nutmeg (freshly grated)
• 1 bunch spring onions
• 1 EL Butter
• 250 g chopped spinach (fresh or frozen)
• 0.125 l dry white wine
• 0.125 l fish stock
• Salt
• Pepper
• a pinch anise (ground)
• light sauce thickener

Instructions

1. 1.

   Inspect the fish fillet for bones, removing any if present. Dice the fillet finely and place it in the refrigerator. Cube the bread, mix with milk, and keep cool. Wash the lemon thoroughly, dry, grate its zest finely, squeeze out the juice, add one‑third of the grated zest to the juice, and set aside. Combine fish, bread cubes, egg white, and 125 g cream in a blender and puree quickly. Transfer the purée to a bowl and season with lemon zest, salt, and nutmeg. Return the mixture to the refrigerator. Wash and trim the spring onions, slicing them into thin rings. Bring water to a boil in a large pot, season well, then reduce heat. Using two teaspoons, scoop out dumpling portions from the fish mixture and drop them into the water. Cook for about 8–10 minutes until done. Meanwhile, melt butter in a saucepan and sauté the onion rings; set aside one tablespoon. Add spinach to the pan, cook briefly. Pour in wine and stock, bring to a boil once. Stir in remaining cream, add sauce thickener if desired, bring to a boil again, and let the sauce thicken. Season the sauce with salt, pepper, anise, and the remaining lemon zest; taste and adjust. Divide the sauce among four bowls. Remove the fish dumplings from the broth with a slotted spoon and place them in the sauce, garnishing with onion rings before serving.

2. 2.

   Add rice for a complementary side.