Fish Dumplings With Warm Minced Tomatoes And Butter Sauce
Total Time: 1 hr 20 mins
Preparation Time: 30 mins
Cook Time: 50 mins
Ingredients
- Servings: 8
- 1 lb firm textured fish, skinned, boned and cut into chunks (halibut, rockfish, swordfish)
- 2 large eggs
- 2/3 cup whipping cream
- 2 lbs roma tomatoes, cored and chopped
- 1 tablespoon fresh basil
- 1 teaspoon fresh oregano
- 1 teaspoon fresh marjoram
- 1 large onion, chopped
- 3/4 cup chicken broth, divided use
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
- 1/4 cup butter
- grated parmesan cheese
- basil leaves
Recipe
- 1 for the dumplings: puree fish in a food processor until smooth; add eggs 1 at a time, blending well after each addition.
- 2 with motor running, add cream in a steady stream.
- 3 cover and chill up to 3 hours.
- 4 for the minced tomatoes: combine tomatoes, basil, oregano and marjoram; set aside.
- 5 in a large nonstick skillet over high heat combine onion, 1/2 cup chicken broth and garlic.
- 6 stir until liquid evaporates and brown bits stick to pan.
- 7 add 1/4 cup more chicken broth and deglaze stirring to scrape up the brown bits.
- 8 about 8 minutes add tomato mixture.
- 9 stir until liquid evaporates, about 15 minutes.
- 10 can be made ahead and refrigerated.
- 11 reheat to serve.
- 12 for the butter sauce: in a small saucepan mix chicken broth with cornstarch.
- 13 stir on medium until boiling.
- 14 turn to low and add the butter all at once.
- 15 stir until butter has melted and sauce is blended and smooth.
- 16 keep warm up to 30 minutes.
- 17 stir before using.
- 18 in a large, deep frying pan, heat 1+1/2 to 2 inches salted water to boiling.
- 19 reduce heat to keep water simmering.
- 20 place 1/2 dumpling mixture in a large pastry bag with a 1/2 inch plain tip.
- 21 twist top and force mixture out in 1/2 inch long strips.
- 22 cut from tip using a wet knife and drop into simmering water.
- 23 do not crowd the dumplings in the pan or they will stick together.
- 24 if they start to stick to the bottom, carefully run a spatula underneath to release.
- 25 cook until firm, 2 or 3 minutes.
- 26 remove with a slotted spoon and drain briefly on towels.
- 27 place on a warm plate, cover and keep warm in oven at lowest setting (150°f to 170°f).
- 28 repeat until all dumpling mixture is used.
- 29 to serve: spoon the tomato mixture evenly between plates.
- 30 top with dumplings in center.
- 31 spoon butter sauce over dumplings.
- 32 sprinkle with parmesan and fresh basil leaves.
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